Books & Spoons Recipe Parmesan Crusted Orange Chicken

AH, the spring time here in Norway is at its best right now, the sun is bright, the weather lovely, everything starting to bloom, and colors are just so vivid in the nature. 
That always makes me crave for fresh tastes, and light meals, I guess the mind is preparing for the summer warmth. 

So, no wonder I am already all about salads with protein on the side. This chicken, the Parmesan crusted orange chicken, is delicious. And with the salad, just perfect for any meal, and surprisingly filling. Also, it didn't take that long to make it, since the chicken breasts are cut so thin, with a properly heated pan, it takes just a couple of minutes per side. 

Here's what you need:
- 6 thin slices of chicken breasts 
- 1 orange (2 tsp of grated orange peel, 5 TBLS of orange juice)
- 1 1/4 cups of bread crumbs
- 1/2 cup of grated Parmesan
​- 2 eggs

- Olive oil to the pan (I didn't use it, but you can if you so desire)  

- Set the thin slices of chicken breast in a shallow bowl, and pour 4 TBLS of the orange juice on top of them. Turn to coat. Let them marinate at least 10 minutes
- Beat the eggs with the reminding orange juice
- Combine breadcrumbs, Parmesan and orange peel in a another shallow dish
- Dip 1 chicken breast into the egg mixture
- Dip into the breadcrumb mixture to coat
- Seasoned with salt and pepper
- Repeat until all are coated well
- On a medium-high skillet sauté the chicken breasts, until golden brown, and cooked through, about 2 minutes per side.
- Serve as you wish

Hope you enjoy it! Until next time
~ Cheers!