Parmesan Pepper Crusted Chicken

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When you see a recipe this simple and easy, you should know that it’s success will depend on the quality of each ingredient.  So find the perfect tomato, the freshest basil, best aged Parmesan (not from the green can, please!) and of course, this is the time to use your best extra virgin olive oil and aged balsamic.
This is adapted from a Donna Hay recipe from New Food Fast.
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4 medium sized boneless, skinless chicken breasts
4 egg whites, lightly beaten
2 cups grated Parmesan cheese
2 teaspoons cracked black pepper (or more to taste)
4 tablespoons oil
2-3 ripe beefsteak tomatoes, sliced
1 cup shredded fresh basil
balsamic vinegar and extra virgin olive oil to serve
salt if necessary
Butterfly each chicken breast into 2 thin, flat pieces.  Dip each piece in the egg white and then press the chicken in the combined Parmesan and pepper.  Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat and add half of the chicken pieces.  Cook for 1-2 minutes on each side or until the chicken is golden and cooked through.  Keep warm while you repeat with the remaining chicken pieces.  To serve, place tomato and basil on serving plates and sprinkle with balsamic and olive oil then the slices of chicken.  Sprinkle with a bit of salt if necessary.  (Parmesan is salty so taste first) Serves 4
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