Parmesan and Peppercorn Encrusted Chicken
I found this recipe by accident, good thing I did because it’s a weekly staple. I love that the Parmesan Cheese acts as breadcrumbs (that’s good news for all you carb counters).
- Chicken Breasts
- Fresh Grated Parmesan Cheese – Do not use the Parmesan in the Green Can
- Fresh Ground Black Pepper
- 2 Eggs – whites only
Preheat oven to 350
Dip Chicken in egg whites – coat evenly
Roll Generously in Grated Parmesan
Sprinkle with Black Peppercorn
Wrap each individually in a foil – Remember not too tightly, it’s best to create a loose packet
Bake for about 40-45 minutes
** For Crispy crust try baking uncovered in a glass baking dish instead of foil packets
I like to serve this dish with noodles and spaghetti sauce.