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A rich, cheesy coating locks in this chicken's natural juices, making it moist and delicious every time. Because it can be made in advance, I rely on it often during the week and when entertaining.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 391 calories, 24 g fat (13 g saturated fat), 119 mg cholesterol, 1,047 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g protein.
Originally published as Parmesan Chicken in Country Woman November/December 1990, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 15, 2013 by MD4Christ
I saw someone said they pounded out the chicken for this recipe. Can you also just cut chicken breasts in half to thin them out? I don't think 15 min is an adequate time to cook this. How long have you all baked this recipe for? Does it burn the coating? Thanks!
Reviewed on Feb. 07, 2013 by anetg1
Super easy to make! My little family loved it. I had to sub the grated parmesan from the can. Still tasted great`
Reviewed on Jan. 19, 2013 by zeldathegood
Yum. It does need to cook more that 15 minutes. I ended up with way too much coating and ended up throwing a bunch away. When I make again I can half the cheese and bread crumbs.
Reviewed on Nov. 15, 2012 by iluvthesouth
Easy and quick to make. I thought that the Dijon would be overpowering but just a touch of Dijon taste, just right for me. . The family loved it!
Reviewed on Sep. 22, 2012 by suzy2012
Simple to make and oh so yummy.
Reviewed on Apr. 02, 2012 by jgrubin
I've made this twice now - simple and great! I use half the bread crumbs suggested.
Reviewed on Mar. 22, 2012 by redgirl4634
I work 12 hour shifts so I loved this recipe because the cooking and prep time was perfect for making dinner after a long day. I used honey mustard instead of Dijon and it was perfectly moist and juicy and full of flavor, definitely one I will make again and again!
Reviewed on Feb. 29, 2012 by Kelly_Mac
This was EXCELLENT!! My whole fam loved it! But it would've been just a bit better with more parmesan..
Reviewed on Jul. 19, 2011 by alshissler
I just got done making this for supper. I also used seasoned bread crumbs and I substituted real mayo for the mustard. The recipe didn't call for it, but I greased the bottom of my baking dish and melted a slice of Parmesan cheese on top at the end. It turned out very moist and delicious and has been added to my Recipe Box! (And I don't normally like "white meat"!) I served it with Angel Hair pasta and Garden Vegi spaghetti sauce.Note to kcarter78: I would check to make sure your oven temp isn't off (mine is off by 50 degrees so I adjust accordingly), and if you have a convection oven, I hear that also changes the cooking time. If it's neither of these things, make sure you are using boneless chicken breasts that are 1/4 to 1/2 inches thick.
I just got done making this for supper. I also used seasoned bread crumbs and I substituted real mayo for the mustard. The recipe didn't call for it, but I greased the bottom of my baking dish and melted a slice of Parmesan cheese on top at the end. It turned out very moist and delicious and has been added to my Recipe Box! (And I don't normally like "white meat"!) I served it with Angel Hair pasta and Garden Vegi spaghetti sauce.
Note to kcarter78: I would check to make sure your oven temp isn't off (mine is off by 50 degrees so I adjust accordingly), and if you have a convection oven, I hear that also changes the cooking time. If it's neither of these things, make sure you are using boneless chicken breasts that are 1/4 to 1/2 inches thick.
Reviewed on May. 14, 2011 by daddyspunkin_n_mommaspuddin
I am a picky eater but this was pretty good. My Honey and daughter took one bite and exclaimed, "This is really good!" It's so easy which makes it a big hit with me.
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