Parmesan Chicken Breast Recipe
Parmesan Chicken Breast Recipe photo by Taste of Home

Parmesan Chicken Breast Recipe

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4.5 25 26
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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup grated Parmesan cheese
  • 2 cups soft bread crumbs
  • 1/2 cup butter, melted
  • 1/2 cup Dijon mustard, regular or country-style
  • 6 chicken breast halves, boned and skinned

Nutritional Facts

1 each: 391 calories, 24g fat (13g saturated fat), 119mg cholesterol, 1047mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 33g protein

Directions

  1. Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 13-in. x 9-in. baking pan. Bake at 425° for 15 minutes or until chicken is done. Yield: 6 servings.
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.


Reviews for Parmesan Chicken Breast

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 16, 2016

"I used dry bread crumbs as well. I enjoyed this meal immensely. It was super quick to make."

MY REVIEW
Reviewed Jan. 11, 2016

"This was very tasty. The Dijon mustard added a nice "twang" to it. Will be making it again. I did substitute soft bread crumbs with dry and it gave it a little crunch."

MY REVIEW
Reviewed Dec. 28, 2015

"I made this recipe just like it says. I thought it was okay, but I like brown mustard. My family that does not was not impressed."

MY REVIEW
Reviewed Nov. 10, 2014

"My family really enjoyed. We don't like mustard, so I used Olive Garden Italian Dressing. Very tasty, quick & easy!!"

MY REVIEW
Reviewed Nov. 2, 2014

"I tried this tonight. I switched it up a bit...First, I cut the recipe in half. Then, I marinated only 3 in Zesty Italian dressing. Instead of using mustard, I left on the dressing. Then, I used fine Planko crumbs mixed with melted butter and a small amt. of parmesan. I had to double the cook time for the chicken to get completely done. I served it with what I had on hand: yellow rice and buttered,, steamed broccolii with a little melted cheese. A different taste which we enjoyed!"

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