Chicken breasts crusted in a smoked three-cheese blend that melts into a rich, browned coat. This shelf's cheese was made for a quick weeknight dinner, and it brings smoke and depth that tastes far more involved than the fifteen minutes it takes.

Serves 2. 25 minutes, 15 at the stove.

About 770 calories a serving, 80 g protein, 13 g carbohydrate, 42 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 6-ounce chicken breasts dry with a paper towel, then pound each to an even half-inch thickness. Set three shallow bowls in a row: in the first mix 1/4 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper; in the second beat 1 egg; in the third combine 1 cup shredded cheese with 1 minced garlic clove and 1 tablespoon chopped fresh herbs.
2. Coat each chicken breast in the flour mixture, shake off excess, then dip in egg and press firmly into the cheese mix, turning to coat both sides well. The cheese should cling to the chicken in a thick, uneven layer.
3. Heat 2 tablespoons butter in a large skillet over medium-high heat. When the butter foams, carefully lay both chicken breasts in the pan and cook for 6 to 8 minutes without moving them, until the crust is golden and set.7 min
4. Flip the chicken and cook for another 5 to 6 minutes on the second side until the meat registers 165°F [74°C] at the thickest point with an instant-read thermometer and the second side is also golden.6 min
5. Transfer the chicken to a plate and let it rest for 2 minutes. The cheese crust will firm up as it cools slightly.

Note Swap the chicken for pounded pork chops or thick white fish fillets; reduce the final cooking time by 1 to 2 minutes for fish. Leftovers hold well in the refrigerator for two days and reheat gently in a 300°F [150°C] oven. Serve with a crisp green salad dressed with lemon vinaigrette or roasted vegetables on the side.