Parsley Parmesan Crusted Chicken




1 large chicken breast

2 Tablespoons (fresh) Italian Parsley – minced

2 cloves of garlic – mashed

2/3 cup (fresh) grated Parmesan cheese

1 Tablespoon coconut oil

2 eggs – beaten

Salt and Pepper



Preheat oven to 425 degrees F.

Add the coconut oil to a ceramic baking dish, and spread around.

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Cut the chicken breast in half, and then slice each half horizontally (making cutlets.)

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Season chicken with salt and pepper (be careful not to use too much salt, as the Parmesan cheese tends to be on the salty side.)

In a medium bowl, combine minced parsley, garlic and Parmesan cheese.

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In a separate bowl, beat 2 eggs.

First, dip each cutlet in the egg wash, then immediately transfer to the Parmesan bowl.

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Cover both sides of each cutlet with the cheese mixture, pressing it into the bowl so the cheese sticks to it better. Repeat with remaining cutlets.

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Arrange cutlets in the baking dish and sprinkle any left over cheese mixture on the top; bake for 25 minutes.

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Once the timer goes off, immediately turn on the broiler to 500 degrees F.

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Broil the chicken on the top rack for 3-5 minutes, until cheese is golden and slightly crispy. Keep a close eye on it, while broiling, because it is very easy to burn it at this temperature.

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Enjoy with a nice salad, or top a pasta (OR BOTH!)

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