This was delicious! I butterflied my chicken breasts instead of halving them, then coated them in seasoned flour before breading them. I also added some honey mustard to the egg before dipping the floured chicken in. The mustard gives it a little extra zing. I seasoned the breadcrumb/cheese mixture also. I like to make sure that everything is seasoned so that I can add as much tastiness as possible :) Garlic powder, onion powder, pepper, smoked paprika, and Italian seasoning I believe is what I added. But I still think it would be great without, just a matter of personal preference. After breading it, I put it in the fridge for 30 mins to make sure the breading stuck to the chicken well. I didn't fry the chicken for as long as the recipe says because I was worried that it would dry out in the oven if it was cooked for so long in the pan. So I just made sure they were nicely browned (about 3 mins per side) then finished them off in the oven with the sauce. Added the cheese with 5 mins left as others have suggested. Chicken stayed crispier that way and the cheese didn't burn. The chicken came out super moist inside and packed with flavour. I served it with fettuccine Alfredo (used a sauce recipe from this site) and garden salad. My boyfriend ate all of his and the rest of mine that I couldn't finish! Will definitely make this again.
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This was delicious! I butterflied my chicken breasts instead of halving them, then coated them...