Crispy Baked Chicken with Zesty Giardiniera

Preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.

Take the chicken breasts and use a meat mallet to gently pound them into an even layer of 1/4-inch to 1/2-inch thickness. Add a pinch of salt and pepper on both sides for flavor.

Next, process the croutons in a food processor until they are finely ground into crumbs. Divide the crouton crumbs, flour, and beaten eggs into three separate shallow dishes.

Now, dip each pounded chicken breast first into the flour, gently shaking off any excess. Then, dip it into the beaten eggs, allowing any remaining egg to drip off before pressing it firmly into the crouton crumbs to coat evenly.

Heat a generous amount of olive oil in a large oven-safe skillet over medium heat. Fry the chicken breasts in hot oil for 2 minutes on each side. Remove from heat and set aside to add the finishing touches.

Top each chicken breast with 2 tablespoons of giardiniera and a slice of cheese. Place the skillet in the preheated oven and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Use an instant-read thermometer inserted into the center to check that it reaches a minimum internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. Finally, garnish with parsley before serving.