Crispy Parmesan crusted chicken in garlic cream sauce

For the Chicken:

• 4 small–medium boneless, skinless chicken pieces

• CWG Pink Himalayan Salt and CWG onion black pepper, to taste

• 2 tablespoons olive oil

For the Crispy Coating:

• ½ cup grated Parmesan cheese

• ½ cup panko breadcrumbs

For the Creamy Garlic Sauce:

• 3–4 cloves garlic, minced

• 1 cup light cream or heavy cream

• 1 tablespoon CWG No salt Italian blend 

• 1/2 Tbsp CWG Garlic Herb blend 

• ½ cup Parmesan cheese, grated

• 1 cup spinach, chopped (optional)

• 8-12 grape tomatoes (optional)

Season the chicken breasts generously with CWG Pink Himalayan salt and CWG onion black pepper. In a shallow dish, mix together ½ cup grated Parmesan cheese and ½ cup panko breadcrumbs. Lightly press the mixture onto both sides of each chicken breast, ensuring an even coating. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and sear for about 3–4 minutes per side until a golden, crispy crust forms. Reduce the heat to medium-low. Toss in the grape tomatoes and lightly sear. Add the minced garlic to the skillet and sauté until fragrant (about 1 minute), being careful not to burn it. Pour in the cream and sprinkle in the CWG Italian seasoning and Garlic Herb blend. Stir well to combine. If using spinach, add it now and let it wilt into the sauce. Stir in the ½ cup grated Parmesan cheese, allowing the sauce to thicken slightly. Cover the skillet and let the chicken cook through for an additional 8–10 minutes, or until the internal temperature reaches 165°F. Taste and adjust seasoning if needed. Plate the chicken and generously spoon the creamy garlic sauce over the top. Enjoy!