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FOR US, chicken breasts prepared this way is a nice reminder of when abalone was found in markets and menus on the West Coast. These days, abalone is scarce, so my son discovered a way to prepare chicken to resemble our favorite food. It's a wonderful, simple recipe. —Marian Platt, Sequim, Washington
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 277 calories, 15 g fat (4 g saturated fat), 175 mg cholesterol, 298 mg sodium, 5 g carbohydrate, trace fiber, 30 g protein.
Originally published as Crispy Parmesan Chicken in Reminisce March/April 1997, p45
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Reviewed on Aug. 24, 2010 by karma8675
we loved this recipe husband was upset because there wasn't enough for leftovers! Will be making this again real soon.
Reviewed on Dec. 12, 2009 by Isolda
I place the chicken breasts between two pieces of waxed paper and flatten them with a rolling pin. I like this recipe with cracker crumbs, but I've found it more convenient to use packaged breadcrumbs (I like the Italian-seasoned kind). This easy recipe is the basis for all sorts of chicken dishes at my house. I sometimes serve it with spaghetti sauce.
Reviewed on Nov. 12, 2009 by donovansquared
This coating made my chicken taste fishy. If you like fish, then it's probably good, but unfortunately I don't. I like the ideas of the saltines and parmesan so I might try it again, but cook it in a little butter instead of oil.
Reviewed on Jun. 04, 2009 by mariposa767
This is so quick and easy to make. I often make it with chicken tenders, or I just use a chicken breast and cut it in half (I have trouble flattening chicken). Then we add rice, or potato salad, or basically any side, and we have a great meal!
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