Recipe for Baked Parmesan Chicken - dummies

Recipe for Baked Parmesan Chicken

By Dan DeFigio

If you’re the head chef in your family, dinnertime can be stressful. Not only are you responsible for feeding yourself sensibly, but you also have several other people to consider, each with his or her own tastes, preferences, and sometimes, specific dietary requirements. This recipe is sure to please your entire family and is a healthful alternative to fried chicken, with lots of added flavor!

[Credit: ©]

Credit: ©

Prep time: 7 minutes

Cook time: 40–50 minutes

Yield: 4 servings

4 boneless, skinless chicken breasts

1/2 cup panko or Italian bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup Fresh Italian Seasoning (see the following recipe)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 large egg

  1. Preheat the oven to 350 degrees F. Grease a 9-x-13-inch baking dish with butter.

  2. Rinse the chicken breasts under cold tap water and set them aside.

  3. Mix the bread crumbs, cheese, Fresh Italian Seasoning, salt, and pepper in a shallow dish.

  4. Beat the egg in a separate shallow dish.

  5. Dip each chicken breast in the egg, and then press it into the seasoned crumb mix, coating both sides heavily. Place in the baking dish.

  6. Bake chicken breasts uncovered for 40 to 50 minutes, until internal temperature reads 165 degrees with a meat thermometer.

Fresh Italian Seasoning

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

2 tablespoons minced fresh parsley

1 dime-sized garlic clove, minced

  1. Mix all ingredients together in a small bowl.

Per serving: Calories 281 (From Fat 80); Fat 9g (Saturated 3.5g); Cholesterol 150mg; Sodium 482mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 42g.

Because the bake time on this dish is almost an hour, it may work better as a weekend dinner when you’re not rushed for time.

This dish goes well with baked potatoes or roasted red potatoes. It’s also excellent with a strong-flavored green like kale or turnip greens.