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Parmesan-Crumbed Chicken

Source: Fine Cooking - Issue 25
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  2 Hours 40 Minutes
  Serves 6
A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.
For the Chicken:
6 boneless, skinless chicken breast halves (about 6 oz. each)
6 tablespoons. Dijon-style mustard
1 tablespoon white wine or water
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Coating:
1 cup freshly grated Parmesan
1 cup fresh English muffin (or sandwich bread) crumbs
Freshly ground black pepper
4 tablespoons melted butter
Parmesan-Crumbed Chicken Recipe at
Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours.

In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.

Heat the oven to 450 degrees F and butter a baking sheet or rack. Take a breast from the marinade with one hand and, without wiping off the marinade, lay the breast on the crumbs. Scoop and pat the crumbs over the breast using your other hand, patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too brown, reduce the heat to 400 degrees F and add 5 min. to the total cooking time.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Parmesan Main Dishes
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 496
Fat. Total: 18g
Fiber: 1g
Carbohydrates, Total: 16g
Sodium: 1289mg
% Cal. from Fat: 33%
Cholesterol: 171mg
Protein: 65g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: DIANA Reviewed: 07/27/2010
Great chicken!!!!!!!!
I have to admit sometimes equating another chicken breast recipe with Duct Tape. As in another use for... But in this case it was great. A couple of small things. #1 no pepper. My husband dislikes it. #2 honey mustard. #3 I used cooking spray rather than drizzling butter or oleo. Other than that, it was outstanding. I served it with potato salad, another time with rice, your choice of flavors, mac and cheese, the choices are endless. Add peas and a salad and it is pretty, too.
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