Parmesan Herb Crusted Chicken

Ingredients:

2 large chicken breasts cut in half lengthwise

1/2 tsp garlic powder

sea salt and pepper to taste

1/4 cup gluten-free flour

2 eggs beaten

2/3 cup gluten-free panko breadcrumbs

1/2 cup freshly grated parmesan cheese

1/2 tsp Italian seasoning

3 Tbsp olive oil divided

Directions:

1. Preheat the oven to 400F.  Position the rack in the top third of the oven.

2. Cute the chicken in half lengthwise so you have 4 thinner pieces.  Pat the chicken dry with a paper towel.  Sprinkle both sides of chicken with garlic powder, sea salt and pepper.

3. Prepare 3 bowls: one with the flour & add a dash of pepper, one with the beaten eggs & add a dash of sea salt and the third bowl with panko breadcrumbs, parmesan cheese, and italian seasoning (mixed all together).

4. Add 2 Tbsp of olive oil to an ovenproof skillet over medium heat. Let the pan heat up while you are working on the chicken in the next step.

5. Meanwhile, coat the chicken pieces in the flour.  you will then dip each piece in the egg, followed by the breadcrumb mixture.  Shake off any excess at each of the 3 steps.  

6. Add 2 of the chicken pieces to the skillet and cook for about 2-3 minutes each side until golden.  Using tongs makes this easier to flip the chicken.  Transfer the chicken to a paper towel lined plate.  For the second batch, add the remaining Tbsp of olive oil to the skillet.  Once you have fried all the chicken, take the skillet off the heat and arrange all 4 pieces inside the skillet.  Transfer the skillet to the oven for 5 minutes or until chicken is cooked.  (chicken is done at 165 degrees F).  Serve immediately.

NOTES: 

To reheat, try crisping them up again in an air fryer. A couple of minutes/side at 350F should do the trick. You could also microwave them in 30-second increments or heat in a skillet on low until warmed through.

Leftovers of this chicken can be kept in the fridge in a covered container for 3-4 days, but the parmesan breading will soften up a bit.