Walter the Educator's Little Chicken Recipes Cookbook: No Pictures Cookbook Series

By Walter the Educator

When you need to make the best food, Walter the Educator's Little Cookbooks got you covered! Collect them all at WaltertheEducator.com

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, an

• Language: English
• Publisher: Silent King Books
• Release date: Aug 21, 2023
• ISBN: 9781088235171

Walter the Educator

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

Book preview

One

Paradisiac Parmesan Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 cup breadcrumbs

1 cup grated Parmesan cheese

2 eggs

1/4 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil for frying

Marinara sauce for serving

Fresh basil leaves for garnish

Instructions:

Preheat your oven to 375°F (190°C).

In a shallow dish, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, dried basil, salt, and pepper.

In another shallow dish, beat the eggs.

Place the flour on a separate plate.

Dip each chicken breast into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere.

Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once the oil is hot, add the breaded chicken breasts and cook for about 3-4 minutes on each side, or until golden brown. You may need to cook the chicken in batches to avoid overcrowding the pan.

Transfer the browned chicken breasts to a baking dish and bake in the preheated oven for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Serve the Parmesan chicken with marinara sauce, and garnish with fresh basil leaves.

This Parmesan chicken recipe is crispy on the outside, tender on the inside, and packed with flavor. It pairs well with a side of pasta or a fresh salad. Enjoy!

Two

Cozy Crusted Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 cup bread crumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs, beaten

2 tablespoons olive oil

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

In a shallow dish, combine the bread crumbs, Parmesan cheese, garlic powder, oregano, salt, and black pepper. Mix well.

Dip each chicken breast into the beaten eggs, allowing any excess to drip off. Then coat the chicken in the bread crumb mixture, pressing gently to adhere.

Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side, or until golden brown.

Transfer the chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is crispy and golden.

Remove the chicken from the oven and let it rest for a few minutes before serving.

Serve the crusted chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Enjoy your