We love this recipe for crispy grilled chicken, the meat is so tender and with a wonderfully flavored crunchy crust. And it's very easy to make. The recipe can be cooked on a dual contact indoor grill, on a flat griddle on the stovetop, or it can be baked in the oven. You can cook this recipe on an outdoor grill, but the breadcrumbs may fall off as you turn the chicken.
Serve this recipe with potato salad, a fruit salad, and some hot cornbread or bakery rolls, reheated in the microwave. For dessert, an ice cream pie is always welcome. Enjoy every bite of this simple meal with family and friends.
Gather the ingredients.
Prepare two-sided grill. In a shallow pan, combine the herbs, bread crumbs, grated cheese, and salt and pepper. Drizzle the olive oil over this mixture, working it into crumbs gently until crumbs are coated.
Place chicken breasts between two sheets of waxed paper. Using a meat mallet or rolling pin, lightly pound the breasts until they are about 1/2 inch thick.
Dip chicken breasts into beaten egg, then firmly press each coated breast into breadcrumb mixture.
Cook the chicken breasts on two-sided dual contact indoor grill for 4 to 6 minutes until thoroughly cooked to 160 F and until juices run clear.
- If you like this recipe, think about making a larger batch of the herb and breadcrumb mixture. Store it in the fridge or freezer. When you want to make this recipe, take out about 1/2 cup of the mixture and use it to coat the chicken. Remember to never cross-contaminate the remaining breadcrumb mixture with anything that has touched the chicken, or bacteria could grow in it.
- You can make this recipe with boneless, skinless chicken thighs if you'd like. The cooking time will be about the same. Always cook the chicken to 165 F as measured by a reliable instant-read meat thermometer.
- You can place the chicken on a greased pan and bake in a preheated 400 F oven for 19 to 24 minutes until thoroughly cooked.
- You can also cook the chicken in an ordinary skillet on the stove, over medium heat, for 10 to 12 minutes, turning once, until thoroughly cooked and crisp.