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Here's a great recipe that I discovered somewhat accidentally.

Parmesean-Crusted Chicken Breasts

Take a couple of boneless skinless chicken breasts, and pound to a uniform thickness (use either heavy-duty ziplock bags, or waxed paper and a heavy mallett or glass)

Whisk an egg or two, with some salt and pepper, put in a pie tin (or other low, flat pan)

Take fresh shredded parmesean chese (or grated, just not in a can) and add some italian seasoning and put in another low, flat pan.

Pannini Maker or George Foreman grill, brushed with olive oil (a frying pan if you must, but then you have to turn them.

Take the chiken breasts, dip in the egg mixture with one hand, then into the parmesean cheese with the other hand. Then, go directly onto the hot pannini grill, close the lid, and cook for 3-4 minutes (it doesn't take much time at all, since you pounded them into a uniform thickness)

My husband loves fried chicken, but between the oil and the bread crumbs (he's diabetic) this recipe makes a great alternative. You can either eat them directly, cut them in pieces to put on a salad, or top them with marinara sauce for Chicken Parmesean.

Enjoy!!