Breaded Chicken

This is the chicken recipe that I used to go with the Pesto Cream sauce I served... unfortunately I forgot to take pictures while I was making the sauce, so you only get pictures of the chicken prep, but I will share the pesto recipe at the end of this post.

Breaded Chicken
Ina Garten
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate.

Dip each chicken breast first in the flour, shake off the excess...
and then dip in the egg

and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned.

Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

This chicken came out great and stayed really tender and juicy since it is browned and then baked. You could use this chicken recipe for Chicken Parmigiana, Chicken Picatta, or just about any other recipe where you need a breaded chicken and you serve it with a sauce.