Best 19 Chicken Breasts Parmesan Recipes

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**Chicken Parmesan: A Classic Italian Dish with a Twist**

Chicken Parmesan is a classic Italian dish that is enjoyed by people of all ages. It is made with chicken breasts that are breaded and fried, then topped with marinara sauce and melted cheese. The result is a crispy, flavorful dish that is perfect for a weeknight meal or a special occasion. This article provides three unique recipes for Chicken Parmesan, each with its own twist on the classic dish. The first recipe is a traditional Chicken Parmesan, made with breaded chicken breasts, marinara sauce, and melted mozzarella cheese. The second recipe is a healthier version, made with grilled chicken breasts, homemade marinara sauce, and reduced-fat mozzarella cheese. The third recipe is a unique take on the dish, made with chicken parmesan sliders that are perfect for parties or game day. No matter which recipe you choose, you are sure to enjoy this classic Italian dish.

Let's cook with our recipes!

QUICK CRISPY PARMESAN CHICKEN BREASTS



Quick Crispy Parmesan Chicken Breasts image

These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.

Provided by SUNKIST2

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 35m

Yield 4

Number Of Ingredients 11

cooking spray
½ cup panko bread crumbs
⅓ cup Parmesan cheese
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 skinless, boneless chicken breast halves, pounded to an even thickness

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
  • Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS



Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 12

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Steps:

  • Preheat oven to 500 degrees F.
  • Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
  • Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
  • While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
  • While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
  • Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

DIJON-PARMESAN CHICKEN BREASTS



Dijon-Parmesan Chicken Breasts image

Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fiber cereal create the tasty wow.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

3/4 cup Fiber One™ original bran cereal
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon garlic salt
1/4 teaspoon coarse ground black pepper
1 egg white, beaten
2 tablespoons Dijon mustard
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or vegetable oil

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
  • Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
  • Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g

BAKED CHICKEN BREASTS WITH PARMESAN GARLIC CRUST



Baked Chicken Breasts With Parmesan Garlic Crust image

Crunchy baked chicken is kept moist during cooking by slathering it with a basil, mayonnaise mixture before adding seasoned breadcrumbs. Delicious!

Provided by Marie

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup fresh breadcrumb
1/2 cup grated parmesan cheese
3 minced garlic cloves
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
fresh coarse ground black pepper
4 boneless skinless chicken breasts (6 to 7 ounces each)
1/4 cup minced fresh basil
1/4 cup mayonnaise
lemon wedge, for serving

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 425°.
  • Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
  • Pat chicken dry with paper towels and transfer to 13"x 9" baking dish which has been sprayed with Pam.
  • Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken.
  • Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
  • Bake until crumbs are golden brown and thermometer inserted in thickest part of chicken registers 160 degrees, about 18 to 22 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 411.4, Fat 18.1, SaturatedFat 4.5, Cholesterol 83.3, Sodium 861.2, Carbohydrate 24.3, Fiber 1.4, Sugar 2.8, Protein 36

PARMESAN-STUFFED CHICKEN BREASTS



Parmesan-Stuffed Chicken Breasts image

These crisp, flavorful baked chicken breasts are stuffed with a mixture of parsley, breadcrumbs, and Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 6

1 cup fresh flat-leaf parsley leaves, chopped
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon (about 1 tablespoon)
Coarse salt and ground pepper
4 bone-in chicken breast halves (about 3 pounds)

Steps:

  • Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
  • Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
  • Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

Nutrition Facts : Calories 429 g, Fat 6 g, Protein 81 g

CRISPY PARMESAN CHICKEN BREASTS



Crispy Parmesan Chicken Breasts image

I found this from Yahoo food, I believe it's a Kraft recipe. I tried this out since my DH loves anything with parmesan. It is so delicious and unbelievably easy. I usually cut the chicken breasts into tenders because I prefer a heavier crispy:chicken ratio. I usually tweak the recipe by adding extra breadcrumbs as well. This is an easy basic format for chicken that we eat almost weekly!

Provided by AmyTeachesCali

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup grated parmesan cheese
1/4 cup seasoned dry bread crumb
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
3 tablespoons butter or 3 tablespoons margarine, melted

Steps:

  • Preheat oven to 400 degrees F.
  • Mix cheese, crumbs, and seasonings in a bowl/dish.
  • Dip chicken in butter and dredge in cheese/bread crumb mixture and place chicken in greased 15x10 baking dish.
  • Bake 20 minutes or until chicken is cooked through.

PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS



Parmesan Artichoke Stuffed Chicken Breasts image

Make and share this Parmesan Artichoke Stuffed Chicken Breasts recipe from Food.com.

Provided by ajboyer222

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 (6 1/2 ounce) jar artichoke hearts, chopped and drained
2 tablespoons parmesan cheese, shredded
1 tablespoon thyme leaves
4 boneless skinless chicken breasts
1 teaspoon extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix the artichokes, Parmesan, and thyme in a small bowl.
  • Cut a 2-inch pocket in the thickest part of each chicken breast.
  • Stuff a quarter of the artichoke mixture into each pocket.
  • Rub the breasts with EVOO and and season with salt and pepper.
  • Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

PARMESAN CHICKEN BREASTS



Parmesan Chicken Breasts image

"People can't believe it when I tell them how little time it takes to fix this delicious chicken," reports Mollie Hall of San Ramon, California. "It's very moist inside and so pretty to serve with its lovely basil-flecked coating."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter
1 tablespoon vegetable oil

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. , In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear.

Nutrition Facts : Calories 182 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 366mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

BREADED CHICKEN BREASTS WITH PARMESAN CHEESE



Breaded Chicken Breasts With Parmesan Cheese image

Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white or red wine (try a lightly chilled Beaujolais), a tossed green salad, and a sherbet or ice for dessert.

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breast halves, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
1 large egg, beaten
2 tablespoons water
1 cup fine fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons corn, peanut or vegetable oil
4 tablespoons butter
1 tablespoon finely chopped fresh tarragon
2 tablespoons freshly squeezed lemon juice

Steps:

  • Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
  • Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
  • Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
  • Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
  • Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
  • Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
  • Transfer the chicken to a warm platter; pour the fat from the skillet.
  • Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 836 milligrams, Sugar 2 grams, TransFat 1 gram

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS



Parmesan and Pine-Nut Crusted Chicken Breasts image

Regular old Parmesean breaded chicken gets a makeover with red pepper and pine nuts. You'll be amazed at the delicious flavor and wonderful texture the nuts add to the breading.

Provided by mdosborne26

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup Italian seasoned breadcrumbs
1/4 cup shredded parmesan cheese
3 tablespoons pine nuts
1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
2 garlic cloves, minced
4 boneless skinless chicken breasts, pounded thin
1/4 cup Egg Beaters egg substitute
2 tablespoons olive oil

Steps:

  • Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
  • Coat chicken in Egg Beaters and dredge in bread crumb mixture
  • Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
  • Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
  • Serve chicken topped with jarred pesto sauce or heated marinara sauce.

BAKED PARMESAN DIJON CHICKEN BREASTS



BAKED PARMESAN DIJON CHICKEN BREASTS image

Yield 4

Number Of Ingredients 5

1/2 cup dry breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup butter or 1/4 cup margarine, melted
1 1/3 tablespoons Dijon mustard
4 boneless skinless chicken breast halves

Steps:

  • Directions: 1 Heat oven to 375°F Grease 13 X 9 inch pan. 2 Mix bread crumbs and cheese in alrge resealable plastic food storage bag. 3 Mix butter and mustard in shallow dish. 4 Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan. 5 Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

BAKED CHICKEN BREASTS WITH PARMESAN-GARLIC CRUST RECIPE



Baked Chicken Breasts With Parmesan-Garlic Crust Recipe image

Provided by june

Number Of Ingredients 9

1 cup bread crumbs, preferably fresh*
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
2 tbsp extra-virgin olive oil
1/2 tsp salt
Pepper
4 boneless, skinless chicken breasts (6 to 7 ozs. each), trimmed
1/4 cup minced fresh basil
1/4 cup mayonnaise

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread-crumb mixture over mayonnaise pressing lightly to adhere. Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 18 to 22 minutes. *To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

DIJON-PARMESAN CHICKEN BREASTS



Dijon-Parmesan Chicken Breasts image

Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fiber cereal create the tasty wow.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

3/4 cup Fiber One™ original bran cereal
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon garlic salt
1/4 teaspoon coarse ground black pepper
1 egg white, beaten
2 tablespoons Dijon mustard
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or vegetable oil

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
  • Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
  • Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g

EASY PARMESAN CRUSTED CHICKEN BREASTS



Easy Parmesan Crusted Chicken Breasts image

These moist delicious chicken breasts are a family favorite.

Provided by Dene Mitzel

Categories     Chicken

Time 55m

Number Of Ingredients 6

3 large chicken breasts, boneless and skinless
1/2 c parmesan cheese
1/2 c mayonnaise
1 tsp garlic powder
1 1/2 tsp creole seasoning
1/2 tsp pepper

Steps:

  • 1. Cut each chicken breast in half lengthwise to make 6 smaller chicken breasts; place in a baking dish. (You can also use 4 regular size breasts without cutting, but these days I find that the chicken breasts I buy are HUGE)
  • 2. Mix together remaining ingredients; spread on top of chicken breasts.
  • 3. Bake at 400 for 35 to 40 minutes.

STUFFED CHICKEN BREASTS WITH ASPARAGUS AND PARMESAN RICE



Stuffed Chicken Breasts with Asparagus and Parmesan Rice image

Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice.

Provided by maggiecp

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or more as needed
1 cup chopped fresh asparagus
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
4 slices deli ham
½ cup shredded Cheddar cheese
2 tablespoons butter, divided
2 cups chicken broth
1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with onion and celery, drained
⅓ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  • Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
  • Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
  • Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
  • While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

Nutrition Facts : Calories 572.9 calories, Carbohydrate 43.8 g, Cholesterol 129.2 mg, Fat 24.4 g, Fiber 2.5 g, Protein 40.7 g, SaturatedFat 11.8 g, Sodium 1355.7 mg, Sugar 3.9 g

BAKED CHICKEN BREASTS WITH PARMESAN CRUST



Baked Chicken Breasts with Parmesan Crust image

Another great recipe from Food Network!!

Provided by Carol Perricone

Categories     Chicken

Time 35m

Number Of Ingredients 8

2 Tbsp dijon mustard
1/2 tsp thyme leaves, chopped
kosher salt
1/4 tsp cayenne pepper
4 chicken breasts, boneless and skinless
3/4 c parmesan cheese
3/4 c panko bread crumbs, or dried coarse baquette breadcrumbs
cooking spray

Steps:

  • 1. Preheat oven to 450 degrees.
  • 2. Mix mustard, thyme, 1/2 tsp salt and the cayenne pepper in a medium bowl. Add the chicken breasts, turn to coat completely, set aside.
  • 3. In medium shallow bowl, combine parmesan cheese and panko breadcrumbs. Dredge the chicken pieces in panko mixture, pressing coating into the meat.
  • 4. Put chicken on a rack over a baking sheet. Spray chicken with a quick burst of cooking spray; and place in middle of the oven. Bake until chicken is golden brown, and cooked through, about 20 minutes. Let rest 5 minutes before cutting and serving.

PARMESAN CHICKEN BREASTS



Parmesan Chicken Breasts image

Make and share this Parmesan Chicken Breasts recipe from Food.com.

Provided by TishT

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
1/2 cup flour
1 egg, lightly beaten
2 tablespoons water
1/4 cup seasoned bread crumbs
1/4 cup parmesan cheese
2 tablespoons butter
2 tablespoons oil

Steps:

  • Mix Seasoned Bread Crumbs and Parmesan Cheese together.
  • Pound breast fillets to a thickness of 1/4 inch thick.
  • Put flour, egg, water and crumb/cheese in individual shallow dishes.
  • Dredge chicken pieces in each and place on a large platter (in order above).
  • Preheat oven to 200F degrees.
  • In a wide frying pan, heat butter and oil.
  • Add half the breasts and saute until golden (about 3-5 minutes per side).
  • Do not crowd the pan.
  • Keep cooked breasts warm in oven while sauteing remainder.
  • Add more butter as needed.
  • Garnish with sliced avocado and oranges.

PARMESAN CHICKEN BREASTS



Parmesan Chicken Breasts image

This chicken is delicious.It's a little different than the ordinary Parmesan crusted chicken. I believe I got this from TOH. You can use this as a base for chicken parmesan or cut the chicken into strips for chicken tenders.

Provided by Lisa Lou Who

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup Italian breadcrumbs
1/2 cup parmesan cheese
6 -8 boneless chicken breasts

Steps:

  • In a pie plate or shallow bowl combine the butter, mustard, worcestershire sauce, and salt.
  • In a plastic bag combine the breadcrumbs and Parmesan cheese.
  • Dip chicken in butter and then shake in crumb mixture.
  • Place in an ungreased 13x9 baking pan.
  • Drizzle with any remaining butter mixture.
  • Bake at 350 for 40-45 minutes or until juices run clear.

PARMESAN-CRUSTED CHICKEN BREASTS



Parmesan-Crusted Chicken Breasts image

Categories     Cheese     Chicken     Poultry     Bake     Low Carb     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 5

6 tablespoons purchased pesto
1 1/2 cups grated Parmesan cheese (about 6 ounces)
6 chicken breast halves
Olive oil
Assorted fresh herb sprigs (optional)

Steps:

  • Combine pesto and 2 tablespoons cheese in small bowl. Place remaining cheese in shallow dish. Rub pesto mixture under skin and over chicken (about 1 generous tablespoon per breast). Season with pepper. Place chicken meat side down on cheese; press to adhere. Refrigerate uncovered for 1 hour. (Can be prepared 4 hours ahead. Cover).
  • Preheat oven to 425°F. Transfer chicken to baking sheet. Bake 15 minutes. Drizzle chicken lightly with oil and cook until crusty and cooked through, about 10 minutes. Garnish with assorted herbs if desired and serve.

Tips:

  • To ensure the chicken breasts are evenly cooked, pound them to an even thickness before breading.
  • Use a combination of breadcrumbs and grated Parmesan cheese for a crispy and flavorful coating.
  • Don't overcrowd the pan when frying the chicken. This will prevent the chicken from cooking evenly.
  • Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
  • Top the chicken with plenty of marinara sauce and mozzarella cheese before baking.

Conclusion:

Chicken parmesan is a classic Italian-American dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. Whether you serve it with pasta, rice, or vegetables, chicken parmesan is sure to be a hit.

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