I'm always looking for new and exciting proteins to feed my family. I realize that chicken is not a new protein, and generally not all that exciting, but when done right, it can be. I have attempted different versions of parmesan-crusted chicken in the past, but until last night, none had been all that successful - the chicken was too thick, the breading fell off, etc. Not this time! This time, my chicken turned out golden brown and delicious, and exactly how I had pictured and intended it. I finally got it right, and you can, too...