****
Courtesy of Emmy!
4 boneless skinless chicken breasts
3/4 c shredded asiago cheese
1/4 c panko breading
1 Tbl fresh chopped parsley
1/2 c flour
1 egg
2 Tbl water
1 1/2 tsp salt
1 1/2 tsp pepper
1/4 c olive oil
Place cheese and panko in food processor and pulse to combine. Transfer to shallow bowl and stir in parsley. Pour flour onto plate. Whisk egg and water in separate bowl. Season chicken breasts with salt and pepper. Dredge in the flour and shake off excess. Dip in egg wash, coat all sides with asiago-panko. Place a large non-stick pan over medium heat with oil. Add chicken and cook, turning once, 4-5 minutes on each side until golden brown. Serve Immediately.
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