Parmesan Crusted Chicken Filets

Name: Parmesan Crusted Chicken Filets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3-4 tbsp. bacon fat (or olive oil); 2 small boneless skinless chicken breast (sliced in half horizontally); salt and black pepper; 1 tbsp. garlic powder; 1 cup grated parmesan cheese (or more if needed); 1 tsp. dried basil (or 2 tsp. chopped fresh)

Prep time 10 minutes – cook time 10 minutes – total time 20 minutes

I had fried up a few strips of bacon to crumble up and add to some Spinach Salad. I was about to trash the bacon fat left in the skillet when I thought,,, why not?

So I put the skillet back on the stove and went ahead with our Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat.

Ingredients

These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch all of the amounts to metric.

3-4 tbsp. bacon fat or olive oil
2 small chicken fillets cut in half horizontally -or just buy some already thin sliced ones in the grocery store.
salt and black pepper – to taste
1 tsp. garlic powder
1 cup grated parmesan cheese
1 tsp. dried basil – or 2 tsp. chopped fresh

And here is how to easily throw together your Parmesan Crusted Chicken Fillets

Put the skillet on and add the bacon fat or olive oil. Get it a little hotter than your usual “medium high”. Put the grated parmesan cheese, basil, garlic powder, salt and pepper in a small bowl. And mix them together.

One at a time put the fillets in the cheese mixture and press them down into it. Turn it over and press down the other side. Lay it into the skillet. Repeat with the rest of the filets. I like to sprinkle a little more of the cheese mixture on the filets as they are cooking.

Three to five minutes a side depending on how thick they are.

When the juices run clear or they are firm to a finger poke they will be done. The best way is to check the thickest part with an instant read meat thermometer and when it reads at least 165° it is done. Some will get done faster than the others based on their thickness and/or the order in which they were added to the skillet.

Let them rest on a paper towel to drain off the excess fat or oil for just 30 seconds or so.

Then serve and enjoy your Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat. The bacon flavor – or the olive oil – and the crisp parmesan came together to make a real good quick and easy weeknight dinner.

One of our daughters lives nearby and she likes Moscato wine so we always keep a bottle in the fridge for her pop in visits. We raided it and enjoyed it with our Parmesan Crusted Chicken Filets.