Monday, October 13, 2008

Parmesan Crusted Chicken

Tonight I made a very simple and easy dinner. What I love about this recipe is that you can use it to put on top of salad, cover it with a pan sauce, or serve it as is. It is very versatile. It also reminds me of growing up! My mom always made breaded chicken with mac and cheese (now I am wishing I made it with mac and cheese haha!) The breading is the best part of this chicken. It has a very light texture and doesn't have that fried bread crumbs taste of typical breaded chicken. I served this with stuffing and a big salad and it was a very yummy meal!

1/2 cup freshly shaved parmesan cheese
1/4 cup of Panko bread crumbs (these are Japanese bread crumbs and they are amazing!)
1 egg
2 boneless skinless chicken breasts
crushed black pepper
1/8 teaspoon of garlic powder

Preheat oven to 400.

Spray a small baking dish with EVOO (or similar) cooking spray.

In a small bowl, combine panko, parmesan cheese, and seasonings. In a separate bowl whisk the egg.

Dip the chicken in the egg, then in the breading. Place in baking dish. Press additional breading into chicken to completely cover the chicken.

Bake at 400 until chicken is cooked through.


  1. The panko gave it a very nice and crispy texture. Do love.

  2. I have made this twice now. So delicious. So easy. So good!!!!