Hannah's Epic Guesstimate Parmesan Chicken

If the title didn't scare you away from this recipe, YEAH FOR YOU!

Anyway, so now on Mondays I pretty much make Lunch and Dinner since mom is off at classes right at the time they should be getting made. :D

So for lunch today I made Quesadillas. :D Fairly easy if you have help...which varies.

But that's not what I'm here to talk about. I'm here to address the topic of my experimental (sort of) Parmesan chicken. Mom told me she had a bunch of Chicken breasts for me to use for dinner. So she said I could cook them or find some sauce for them.

So I decided to do Parmesan chicken, cuz I love that stuff, and I've made it before.

A long time ago.

So I printed off a recipe on All Recipes and then I found another on in mom's gigantic binder. Then I just threw together the basic stuff I needed. So I just took the basic and eyeballed it.

This is not recommended unless you get it right.

Ingrediants

-3 eggs (or however many you will need for the amount of chicken you have. Keep in mind that extras come in handy for a small batch of scrambled eggs. )

-a bag of bread crumbs (eyeball this again for the amount of chicken. don't over estimate, start small. you really don't need to much, just enough to cover it. and you can always at more)

-a can of Parmesan cheese (about the same amount as the bread crumbs. depends how cheesy you want it.)

-some basil to taste/flavor it up (don't overdose but a generous nice shake or two should add some nice flavor. Of course you can add any seasoning you want.)

-pinch of salt and pepper (a shake or two is a good dose)

-raw chicken breasts 

Putting it together:

Preheat oven to 350. Turn on Non-Stick Frying Pan to regular heat.

In a fairly flat bowl crack eggs and churn to yellow mix. Like you are preparing French Toast or Scrambled Eggs

In separate bowl combine crumbs, cheese, seasonings, salt, pepper. Mix together

Wash your hands thoroughly, and cut off any excess fat from the chicken. Prepare how you want. Take the chicken and dip in the egg, getting it immersed or covered in it. Roll in the Crumb mix.

Place on Fryer and cook both sides for about a minute or till crispy. The chicken should not be completely cooked. Still part war. Just crispy edges.

Take the now crisped/cooked chicken and place it in a greased 9by13 (or however big/small you want) pan.

Repeat the process with all the Chicken Breasts. When the oven is fully heated and the pan is full, place it uncovered in the oven and cook for a half hour or so. Until the chicken is fully cooked. Cut open to check.

Serve with Pasta and Sauce! Enjoy your Parmesan chicken!


((Pictures to come))