Crumbed Parmesan Chicken Breasts
1 / 1 Picture by:  Traci B’s Kitchen
Swipe

Crumbed Parmesan Chicken Breasts

  • 5 9
  • 165
    saves
  • 35min

This is a favourite in our house. It's so easy but tastes so good. Using Parmesan gives a little more texture to crumbed chicken and the baking makes it healthy for all the family.

Jenny

Ingredients

Serves: 5 

  • 1/2 cup dried breadcrumbs
  • 90g grated parmesan
  • 2 teaspoons dried Italian herbs
  • 1 egg, beaten
  • 5 skinless, boneless chicken breast fillets

Directions

Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Preheat oven to 180 C.
  2. In a medium bowl, mix together the breadcrumbs, parmesan and Italian herbs. Dip chicken breasts in egg, then in breadcrumb mixture to coat. Place coated chicken on a baking tray or dish.
  3. Bake for 30 to 35 minutes or until juices run clear, turning chicken over after 15 minutes.

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Reviews (14)

8

Something else. I added cayenne pepper, cumin, ground coriander, paprika, sugar, salt, corn flour and cardamon to the crumb mix. I also mixed the egg with a little milk. I basically combined this recipe with spices from a southern fried chicken recipe. I used this chicken to make lunch salad wraps, really yummy and great texture. - 12 Nov 2008

7
by NEPENTHE

Something else. I make a Parmesan Chicken that is almost identical to this one that my family LOVES! I cut boneless, skinless chicken breasts into 3-4 pieces and pound them out really thin, salt & pepper them, dredge in flour, then beaten egg and then in the breadcrumb/parmesan mixture. Fry them in 1/2 butter and 1/2 olive oil till golden brown! Don't over cook them or the meat gets really dry. If you do this one right the outside is very crispy & crunchy with a moist, juicy, tender inside. One of my family's favourite summertime comfort foods, hands down! The ultimate comfort food! - 08 Oct 2008

4

Used different ingredients. I added fresh basil, coriander and green peppercorns to the whole grain bread crumbs I used. Then instead of a sprinkling of mozzarella I used provolone. Honey said it was the best parm ever! Really great easy recipe without the deep fry makes this an A+ - 13 Jun 2011

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