- 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
- 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.
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
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A flavorful dish. I mixed Dijon mustard with mayonaise since we aren't great fans of mustard. I aslo used prepared bread crumbs. I did something wrong because the crust wasn't crispy although the chicken was cooked throughout. I will definately make again and tweek the issue.
Coated it w/ greek yogurt instead of mayonaise. Very good, everybody liked it. Cooked for about 30 minutes at 375.
Great chicken! I used dry Italian bread crumbs - and chicken breasts with bones because "bone-in chicken breasts" is what I put in the search engine here on the TOH site. ( It wasn't until I came to rate the recipe that I noticed it called for breasts with the bone and skin removed.) They were big chicken breasts - I baked them at 425 degrees for 15 minutes, then tested them, and they were mostly pink in the middle. So I reduced the temperature down to 375 degrees and baked for 20 minutes longer. They came out cooked all the way through and so juicy and flavorful. I'm glad I found this recipe - easy to make and GOOD!
A tasty and quick meal!
Don't use fresh breadcrumbs!!
Made the recipe according to the directions. I used soft (fresh) bread crumbs and the coating just clumped up, and had to be pressed onto the chicken. After reading the reviews, I see people are using prepared crumbs.
We really liked the flavor, so I'll give it another try with the dry breadcrumbs.
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