Quick Chicken for Parmesan Chicken

Servings – 11

Chicken Breast – $3.02*
1 oz milk (buttermilk if you have it) – $0.07
1 ounce flour – $0.05
Salt and pepper to taste – $0.05
1 Tablespoon Vegetable Oil -$0.07

Total for recipe – $3.18 per serving
Calories: 320 Fat: 15 Protein: 42**  

Preheat oven to 350F.
Dip chicken in milk. Shake off excess. Season the chicken with salt and pepper. Dredge in flour.
Heat vegetable oil in a small oven safe pan on medium high.
Saute the chicken until brown on both sides.
Put pan in oven for 10 minutes to finish, or until done. This will depend on the thickness of the breast. It’s done when it reaches 160 internal temp, or when you press it and it has very little give.
If you’re unsure, get a meat thermometer, but be sure to press it when it reaches temp to get the hang of what done feels like. Soon enough you’ll get comfortable with how properly cooked meat looks and feels.

 

Follow Chicken Parmesan recipe from here.

*This is based on Perdue boneless skinless, and it can really very greatly. I buy whole chickens from WF and break them down, so specific cuts of meat necessarily have an averaged price on this site.

**The calories and fat are averaged. I took the nutrition info from KFC because I figure mine has to be lower in calories because it’s pan fried not deep fried, but better to err on the side of caution.

 

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