Crispy Breaded Chicken Breast

(Serves 4)


  • 1 tsp cayenne pepper (optional)
  • ¾ cup organic all-purpose flour
  • ¾ cup milk (or water)
  • 2-3oz packets ParmCrisps (recipe used Rosemary & Everything flavor), crumbled
  • 4oz packet Parmesan & Herb panko bread crumbs
  • 4 boneless, skinless chicken breast halves
  • 4 tbsp olive oil


  1. Preheat oven 375°F
  2. Add flour and cayenned pepper to a shallow dish. Pour milk into a shallow dish. Add panko and ParmCrisps crumbs to a shallow dish. Set aside
  3. Place chicken in a re-sealable gallon-size plastic bag. Using a rolling pin, gently pound chicken to flattened surface.
  4. Dredge chicken into flour, then dip into the milk, and then dredge into the panko and ParmCrisps crumbs, pressing lightly to help crumbs stick. Repeat procedure with remaining chicken breasts. Discard any remaining flour and milk.
  5. In a large non-stick skillet heat oil over medium to high heat. Add chicken breast halves. Cook until light brown approximately 4-5 minutes on each side. Transfer over to a baking sheet lined with parchment paper. Sprinkle any remaining panko and ParmCrisps crumbs over chicken. Bake for 20-30 minutes or until chicken is cooked thoroughly.
  6. Pairs great with a garden salad or on a bed of basmati rice, quinoa, or couscous. Serve and Enjoy!