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“This no-fuss recipe has been a longtime hit with my family. After a few minutes of prep, the oven does the rest of the work.” —Janet Faldowski-McFarlan, Gahanna, Ohio
Nutritional Facts 1 serving equals 352 calories, 23 g fat (9 g saturated fat), 109 mg cholesterol, 329 mg sodium, 5 g carbohydrate, trace fiber, 29 g protein.
Originally published as Parmesan Baked Chicken in Simple & Delicious February/March 2011, p54
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 04, 2012 by BruJoy
I just made this recipe for supper and it was great! Since it's just two of us, I used one large skinless, boneless chicken breast and made 1/4 of the recipe. I also used the Heart Healthy Bisquick. Instead of using melted butter, I sprayed the pan with Pam and a little butter spray. Hubby and I both thought it was very good, and I will definitely make this again!
Reviewed on Jul. 30, 2012 by der3k01
When I first found this recipe I had already thawed pork chops, so I thought, why not, and used the recipe to cook pork chops.Soooo very good. Moist and delicious!! Froze leftovers, and baked at a later date, and they were still just as moist and delicious as the first time.Just made the recipe with chicken breasts for my two grandsons aged six and ten, both loved it and gobbled it up.Thanks so much, this is a keeper.
When I first found this recipe I had already thawed pork chops, so I thought, why not, and used the recipe to cook pork chops.
Soooo very good. Moist and delicious!! Froze leftovers, and baked at a later date, and they were still just as moist and delicious as the first time.
Just made the recipe with chicken breasts for my two grandsons aged six and ten, both loved it and gobbled it up.
Thanks so much, this is a keeper.
Reviewed on Jul. 05, 2012 by cybilsue
I REALLY don't like changing recipes, however if you put your pan in the oven while it is preheating and you are preparing chicken and let it get real hot. Remove pan carefully,(I sprayed mine with Pam) place chicken skin side down, and you will get a sizzle and THE best crispy skin. YUM
Reviewed on Feb. 23, 2012 by hsbbmom
This was excellent!! My kids put a little of Alfredo sauce from a jar on it. With that, it was as good as a dish from Olive Garden!
Reviewed on Jan. 05, 2012 by best of home cooks
Moist and so yummy. This is about my 5 time making this in the past 3 months. Do away with Shake and bake.
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