Parmesan Crusted Chicken

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   1.)

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   Preheat broiler to high and set oven rack to top shelf.

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   DOn't walk away from this when it is cooking!

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   ).

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   2.)

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   Lightly oil a foil covered cookie sheet.

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   (I use graapeseed oil) I said a tablespoon-it could be less, just enough brushed across the foil to keep the chicken from sticking.

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   3.)

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   mix egg whites with dijon mustard.

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    Whisk together and set aside.

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    4.)

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    PLace chicken breasts on a cutting board.

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    With knife parallel to board, slice breats in half to create 2 thin cutlets.

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    5.)

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    Dip each, one at a time, in egg white mixture.

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    6.)

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    mix herbs and spices into the 3 cheeses and combine.

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    7.)

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    Dip each egged cutlet one at a time into the cheese mixture.

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    8.)

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    Lay on baking sheet and place under broiler.

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    9.)

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    Broil until golden and cruncky on one side.

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    10.)

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    Flip breasts over and cook on other side until also brown & crunchy- about 5 minutes per side.

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    11.)

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    Remove from oven and serve with your favourite salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.