Just returned from and exciting Memorial Day weekend camping on lake Texhoma with friends and family. What a fun time! We enjoyed some good times and some great food. Last night, we needed something quick and simple for dinner  because we were so tired from the trip. You know what they say. . .  you always need a vacation from your vacation! Here’s the recipe for what we prepared.

Parmesan Chicken Salad

(Serves 2)

Ingredients

2 Chicken Breasts

Ingredients

2 Chicken Breasts

1 Egg

½ Cup Parmesan Cheese, finely shredded

3/4 Cup Panko Bread Crumbs

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

Dash of Chili Powder & Cayenne Pepper

Salt

Pepper

1 Tablespoon Olive Oil

Simple Salad

Mix together on individual plates.

Lettuce

Tomatoes

Shredded or Diced Cheese

Onions

Directions

1. Preheat oven to 350 degrees.
2. In a shallow bowl whisk egg, set aside.
3. In a separate bowl, mix Panko, onion powder, garlic powder, chili powder, cayenne pepper, salt and pepper.
4. Dredge chicken breast in egg and allow excess to drip off.
5. Roll breast in bread crumb mixture and coat evenly.
6. Repeat with other breast.
7. Add oil to a nonstick skillet and place on medium high heat.
8. Once oil is starting to smoke place both chicken breasts in pan and cook 3 minutes on both sides  (careful of splattering oil).
9. Place in heated oven for 5 to 10 mintues until chicken is cooked and juices run clear.
10. Make simple salad.
11. Add chicken breast  (can be cut up if you prefer).
12. Serve with dressing of choice (we used a nice balsamic vinaigrette).