100% would make again
Read reviews (9)
Rate recipe
The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this chicken for dinner, we never have leftovers. -Schelby Thompson, Winter Haven, Florida
Please log in to rate this recipe
Nutrition Facts: 1 serving (1 each) equals 270 calories, 16 g fat (9 g saturated fat), 82 mg cholesterol, 552 mg sodium, 10 g carbohydrate, trace fiber, 21 g protein.
Parmesan Chicken published in Taste of Home April/May 1995, p31
Coating meat, fish or poultry with a seasoned crumb mixture adds flavor and texture. Use this technique on…
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Oct. 19, 2009 by lovinorange
I made this for a dinner party last night and it was simple to put together and extremely delicious! I love the flavor plus the chicken was super moist.
Reviewed on Oct. 14, 2009 by mcgee64
My family and I absolutely loved this! The chicken was tender and had a wonderful flavor. This has become a family favorite.
Reviewed on Sep. 28, 2009 by cwbuff
Excellent! It's going into my "Blue Ribbon" file. The whole "Editors Meal" (1996) it was part of is outstanding! I made everything except the dessert (I rarely get to them).
Reviewed on Sep. 11, 2009 by lexie33008
RE: Parmesan ChickenI like this receipe. Its easy to make and my daugther enjoys it. I found that spaghetti is a perfect side.LilLexie0330
RE: Parmesan Chicken
I like this receipe. Its easy to make and my daugther enjoys it. I found that spaghetti is a perfect side.
LilLexie0330
Reviewed on Aug. 21, 2009 by Summy
This was so good! It's the only parmesan chicken recipe I'll ever care to make! And, I only used about 1/8 cup parmesan cheese (I didn't know I was almost out), and used Italian breadcrumbs. It was still superb!
Reviewed on Aug. 13, 2009 by manis7
I don't like mustard. But I'm going to try it anyway.The last 10 to 15 min. top with left over red sauce & montz. cheese !
I don't like mustard. But I'm going to try it anyway.
The last 10 to 15 min. top with left over red sauce & montz. cheese !
Reviewed on Jun. 23, 2009 by VictoriaElaine
This was super easy to make and tasted delicious! I'll be making it again soon.
Reviewed on Mar. 26, 2009 by djs1956
this was very tasty. I really like the mustard flavoring.
Reviewed on Mar. 08, 2009 by Aquarelle
I've been making something very similar to this for nearly 30 years (I copied my recipe out of a cookbook put out by my college roommate's synagogue). My version calls for a minced clove of garlic to be added to the butter/Dijon/Worcestershire mixture, and for a generous shake of parsley flakes in the breading mixture. I do like the proportions of breadcrumbs to Parmesan in this version better, though!
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009