Recipe: Appetizing Parmesan Chicken

Parmesan Chicken. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Not to be confused with chicken parmesan, our baked parmesan crusted chicken is sure to please! The combination of parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy chicken dinner!

It'll look like you spent hours in the kitchen but this parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry…all the way down to the marinara sauce! The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. You can cook Parmesan Chicken using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Parmesan Chicken

1. It's 1/2 cup of grated parmesan cheese.
2. You need 1/2 tsp of garlic powder.
3. Prepare 1 oz of envelope Italian salad dressing mix.
4. You need 6 of boneless, skinless chicken breast halves (about two pounds).

When I make this baked parmesan crusted chicken for dinner, we never have leftovers. —Schelby Thompson, Camden Wyoming, Delaware In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Chicken Parmesan Recipes Homemade chicken parmesan, whether breaded and baked or pan-fried, is an easy dinner sure to please a crowd. Get the best and cheesiest recipes for chicken parmesan.

Parmesan Chicken instructions

1. Preheat the oven to 400°F..
2. Mix the cheese, garlic powder, and dressing mix together in a shallow dish..
3. Moisten the chicken with water and coat with the cheese mixture..
4. Arrange in a greased 13 times 9 inch baking dish..
5. Bake for 20 to 25 minutes, or until done..
6. Makes six servings..

Parmesan Chicken Breast worth Fighting Over (and For) When we were kids, my mother used to make this Parmesan chicken breast dish that was so good we would fight for drippings, every last crumb. She would start with a whole chicken, remove the skin and bones (and use them for making chicken stock ), and then cut the meat into small pieces. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top. Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board.