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

Parmesan Chicken Breast Recipe

Publisher Photo
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 serving (1 each) equals 391 calories, 24 g fat (13 g saturated fat), 119 mg cholesterol, 1,047 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g 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

Nutritional Facts

1 serving (1 each) equals 391 calories, 24 g fat (13 g saturated fat), 119 mg cholesterol, 1,047 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g protein.

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
   (20)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 27, 2014

Coated it w/ greek yogurt instead of mayonaise. Very good, everybody liked it. Cooked for about 30 minutes at 375.

MY REVIEW
Reviewed Jan. 21, 2014

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!

MY REVIEW
Reviewed Jul. 28, 2013

A tasty and quick meal!

MY REVIEW
Reviewed May. 21, 2013

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.

MY REVIEW
Reviewed Apr. 15, 2013

I saw someone said they pounded out the chicken for this recipe. Can you also just cut chicken breasts in half to thin them out? I don't think 15 min is an adequate time to cook this. How long have you all baked this recipe for? Does it burn the coating? Thanks!

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