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.
Cut the chicken breast in half, and then slice each half horizontally (making cutlets.)
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.
In a separate bowl, beat 2 eggs.
First, dip each cutlet in the egg wash, then immediately transfer to the Parmesan bowl.
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.
Arrange cutlets in the baking dish and sprinkle any left over cheese mixture on the top; bake for 25 minutes.
Once the timer goes off, immediately turn on the broiler to 500 degrees F.
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.
Enjoy with a nice salad, or top a pasta (OR BOTH!)