Parmesan Baked Chicken
Here's a very straightforward and easy way to cook chicken breasts with fantastic results. Serve with white rice or bread and a salad.
Ingredients
Serves: 6
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons margarine, melted
- 6 skinless, boneless chicken breast fillets
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Preheat an oven to 200 degrees C. Spray 20x30cm baking dish with cooking spray.
- Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt and pepper in a shallow bowl. Dip chicken breasts into melted margarine then coat with bread crumb mixture. Place in prepared pan.
- Bake in preheated oven until chicken breasts are no longer pink in the centre and the juices run clear, about 20 to 25 minutes.
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Reviews and Ratings
Global Ratings:
(151)
Reviews in English (117)
This dish was awesome! Cooked the chicken exactly as directed. Made a sauce using 2 minced garlic cloves and 1 diced white onion sauteed in olive oil, a can of italian stewed tomatoes (undrained) and a little tomato paste. Let that thicken up and spooned over the chicken when it came out of the oven. Topped with shredded mozarella and baked about 5 min longer, until cheese melted. Served over spaghetti tossed with olive oil, salt and pepper! This will be a regular in our house. Simple and Delicious! Thanks for sharing! - 21 Aug 2009 (Review from Allrecipes USA and Canada)
Foolproof way to make chicken and come up with something delicious. I used a 1:1 ratio of crumbs and cheese, substituted fresh oregano for the dried, and butter for the margarine. The aroma made your mouth water as this was baking. Cooking time spot on accurate - the chicken comes out moist and tender. Quick, easy and satisfying, this is a consistently reliable way to prepare chicken breasts. - 25 Jul 2011 (Review from Allrecipes USA and Canada)
This dish has become a weekly standard at our house since finding it on here. We often substitute regular salt for garlic salt to add a bit more of a kick. And we always serve on a bed of fettuccine pasta, and (when in season) cooked zucchini on the side. Got extra coating left over? we cook it, flake it out, and its a great topping to add a bit of extra jazz to the pasta. - 15 Aug 2009 (Review from Allrecipes USA and Canada)
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