Crumbed Parmesan Chicken Breasts

    (487)
    35 mins

    This is a favourite in our house. It's so easy but tastes so good. Using Parmesan gives a little more texture to crumbed chicken and the baking makes it healthy for all the family.


    456 people made this

    Ingredients
    Serves: 5 

    • 1/2 cup dried breadcrumbs
    • 90g grated parmesan
    • 2 teaspoons dried Italian herbs
    • 1 egg, beaten
    • 5 skinless, boneless chicken breast fillets

    Directions
    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat oven to 180 C.
    2. In a medium bowl, mix together the breadcrumbs, parmesan and Italian herbs. Dip chicken breasts in egg, then in breadcrumb mixture to coat. Place coated chicken on a baking tray or dish.
    3. Bake for 30 to 35 minutes or until juices run clear, turning chicken over after 15 minutes.

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    Reviews and ratings
    Global ratings:
    (487)

    Reviews in English (343)

    by
    300

    I use this chicken recipe for a lighter version of my Chicken Parmesan because I like the fact that you bake the chicken instead of pan-frying. The chicken is so moist, tender and delicious! I use fresh grated Parmigiano-Reggiano cheese, and seasoned Italian bread crumbs. The last five minutes of baking I top the chicken with spaghetti sauce, mozzarella cheese and a sprinkle of additional Parmigiano-Reggiano cheese.  -  02 Jan 2006  (Review from Allrecipes US | Canada)

    by
    165

    I thought this recipe was extremely easy to make with an exceptional outcome. It looked like a fancy cook made it instead of me. I did make a few changes, not in the basic recipe, but added a spoonful of spaghetti sauce and mozzarella cheese to the top of the chicken pieces, placed them back in the oven to melt the cheese. They turned out great!!! I served it with salad and a side of buttered/garlic noodles...and it is now the meal I take to friends. Very good.  -  14 Jun 2004  (Review from Allrecipes US | Canada)

    by
    124

    I make a Parmesan Chicken that is almost identical to this one that my family LOVES! I cut boneless, skinless chicken breasts into 3-4 pieces and pound them out really thin, salt & pepper them, dredge in flour, then beaten egg and then in the breadcrumb/parmesan mixture. Fry them up in 1/2 butter and 1/2 olive oil till golden brown! Don't over cook them or the meat gets really dry. If you do this one right the outside is very crispy & crunchy with a moist, juicy, tender inside. One of my families favorite summertime comfort foods, hands down! Serve with a chilled creamy potato salad and corn on the cob, YUM! The ultimate comfort food!  -  20 Jun 2006  (Review from Allrecipes US | Canada)

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