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Everyone will call you a gourmet cook when you serve this tasty chicken. Don’t tell them how easy it is to prepare.
Nutritional Facts 1 serving (1 each) equals 595 calories, 40 g fat (17 g saturated fat), 180 mg cholesterol, 872 mg sodium, 12 g carbohydrate, 1 g fiber, 45 g protein.
Originally published as Oven-Fried Parmesan Chicken in Country Extra March 2007, p49
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Reviewed on Jan. 17, 2012 by Grateful homemaker5
I make this once or twice a month. My whole family loves it and if you ask us, you can't tell it's baked instead of fried. Delicious!
Reviewed on Sep. 15, 2011 by Mellerfly
msboop WHY do people think they have the need to tell everyone it is too much fat? Simple, just don't make it,no comment nec., just don't do it. It is very tasty, which is the point. We are responsible adults.
WHY do people think they have the need to tell everyone it is too much fat? Simple, just don't make it,no comment nec., just don't do it. It is very tasty, which is the point. We are responsible adults.
Totally agree. It frustrates me when people post a negative comment and mess up a rating when they have not even tried the recipe or see fit to tell others what they should or should not eat.
Reviewed on Jan. 30, 2011 by Donalee2
I HAVEN'T MADE THIS RECIPE YET BUT ONE PERSON ASKED IF SHE COULD USE SOMETHING BESIDES BUTTER AND I USUALLY USE FAT FREE MAYONAISE OR SALAD DRESSING. JUST SPREAD IT ON LIGHTLY. I THINK THAT TAKES CARE OF A LOT OF THE FAT. ALSO THE MAYO MAKES THE CRUMBS STICK TO THE CHICKEN.donalee2. I AM GOING TO TRY THIS WITHOUT THE BUTTER.
I HAVEN'T MADE THIS RECIPE YET BUT ONE PERSON ASKED IF SHE COULD USE SOMETHING BESIDES BUTTER AND I USUALLY USE FAT FREE MAYONAISE OR SALAD DRESSING. JUST SPREAD IT ON LIGHTLY. I THINK THAT TAKES CARE OF A LOT OF THE FAT. ALSO THE MAYO MAKES THE CRUMBS STICK TO THE CHICKEN.
donalee2. I AM GOING TO TRY THIS WITHOUT THE BUTTER.
Reviewed on Dec. 05, 2010 by tammyhickman
I used boneless chicken breasts and added a 1/4 tsp pepper. Turned out great. Will definitely make again! Thanks!!
Reviewed on Oct. 24, 2010 by ezondii
I added a little herb garlic onion soup mix to the shake mixture - really enjoyed this recipe.
Reviewed on Jul. 04, 2009 by ceeceer
I have always used the kind that comes in a canister. It seems to have a better texture for cooking, especially in a breading.
JansFood,I have always used the kind in a canister.
JansFood,
I have always used the kind in a canister.
Reviewed on Jul. 04, 2009 by JansFood
When a recipe calls for grated Parmesan cheese, does that mean freshly grated or the kind that comes in a canister (to put on spaghetti)?
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