- 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
"I used dry bread crumbs as well. I enjoyed this meal immensely. It was super quick to make."
"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."
"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 family really enjoyed. We don't like mustard, so I used Olive Garden Italian Dressing. Very tasty, quick & easy!!"
"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!"