Parmesan Chicken

I cook a lot of chicken because it’s one of the only meats that I’m skilled at cooking and because it’s the main meat my parents buy. Since I eat chicken a lot, I get bored with the same flavors so I come up with my own recipes to spice things up.

Parmesan chicken can go well with spaghetti if you’re out of meatballs or you’re just not feeling beef. It packs a lot more flavor than the plain beef or meatball and adds a little kick to your spaghetti sauce. Or you can eat it plain.

Ingredients (serves 5)

• ½ cup dried parmesan cheese
• 1 tsp black pepper
• 1 tsp parsley flakes (or basil)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 2 tbsp oregano
• 3-4 chicken breasts

Directions

1. Heat pan or skillet on medium high heat
2. Cut chicken breasts in half horizontally or in small pieces (whichever you prefer)
3. Be sure that the chicken breast is wet as you put on all the spices.
4. Put parmesan on the chicken last for it will soak up most of the moisture in on the chicken
5. When the pan is hot enough, it should slightly be smoking white smoke. Once this is happening, put desired amount of oil in the pan and reduce the heat to medium.
6. Put all the chicken in the pan and be sure it’s spread out. Cook chicken until fully cooked (five to seven minutes if diced and five to seven minutes on each side if just cut in half) and serve.