Quick Parmesan Chicken

    Quick Parmesan Chicken

    (5462)
    137saves
    55min


    5228 people made this

    Chicken breasts are coated in Parmesan cheese and breadcrumbs after being dipped in garlic-infused olive oil. A delicious and easy dinner.

    Ingredients
    Serves: 4 

    • 4 cloves garlic, crushed
    • 4 tablespoons olive oil
    • 30g dried breadcrumbs
    • 30g grated Parmesan cheese
    • 4 skinless, boneless chicken breast fillets

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 220 degrees C.
    2. Warm the garlic and olive oil in a small saucepan on a low heat to blend the flavours. In a separate dish, combine the breadcrumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the breadcrumb mixture. Place in a shallow baking dish.
    3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (5462)

    Reviews in English (5442)

    by
    8

    Altered ingredient amounts. Well done Carol.The BEST chicken breasts ever. I am not a enthusiastic chicken lover and I find it difficult to find a good moist chicken breast recipe with flavour. I used 7 BIG cloves of garlic and upped the oil by 4 tbsp and breadcrumbs, Cheese combo 4tbsps for 6 breasts. Baked for 30 min. Perfect. This is as Exquisite dish and the aroma is Heavenly. IF there are left overs,place on a salad for a nice lunch.  -  18 Jul 2008

    by
    4

    This was excellent.Restuarant quality!!  -  18 Jul 2008

    by
    3

    I've made this 8 times now. The first 7 times, I skipped the Parmesan, thinking it would not make that much of a difference. Boy, was I wrong! Last night I added the Parmesan, and it took this dish from good to excellent. Don't skip the Parmesan! I also use butter instead of olive oil; it gives the dish a richer taste. This is a wonderful recipe for every day or guests, and the best part is you always have the ingredients to hand.  -  18 Jul 2008

    Write a review

    Click on stars to rate