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.
- 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.
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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