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Crispy Parmesan Chicken Breasts

Average (426 Ratings): 4.5 out of 5 stars

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47 reviews

  • Substitute Eggs for Butter

    Kirsten - March 6, 2007 02:00:38 PM PST
    You can save more calories and fat by substituting one beaten egg (or egg beaters) for the butter. I\'ve made breaded fish this way and it turned out delicious!

    35 of 37 found this review helpful.

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  • So moist!

    PrettyPinkVespa - March 6, 2007 02:38:05 PM PST
    I make this all the time. I use about 1/4 of a cup of olive oil. I add a chopped clove of garlic to the oil and microwave it so the garlic flavor is infused in the oil. Then I mix equal parts Italian bread crumbs and Parmesan cheese. SO easy, SO tasty, SO moist and tender.

    31 of 32 found this review helpful.

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  • Simple and Fast!

    bgdkschmitt%40sbcglobal.net - January 29, 2007 01:02:28 PM PST
    This was a tasty way to serve up chicken! I had everything on hand to make it, the only thing I did differently, was that the last 10 minutes I broiled the tops so that it was a more golden color! I served pasta and fresh green beans. Perfect for my picky eaters!

    19 of 19 found this review helpful.

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  • This stuff rocks!

    bgrammer2004 - March 6, 2007 03:48:08 PM PST
    Love this recipe. I use half parmesan cheese, half bread crumbs.
    Chicken is always so tender. Another option is to use canned fried onion rings (minced) for the breading. Excellent. Probably more calories, but still very yummy.
    Snowflake
    Houston, Texas

    14 of 17 found this review helpful.

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  • YUMMY!!

    gokartracing38 - March 7, 2007 12:31:46 PM PST
    Tried this last night - very good. Also simple and quick to fix.

    10 of 11 found this review helpful.

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  • tweaked it a little, but very good

    jaxbak - September 28, 2007 12:41:35 PM PST
    This chicken recipe is very easy to do. Instead of using butter on the chicken, I used EVOO (extra virgin olive oil). Instead of cooking the chicken for 20 minutes, I cooked them for 40 minutes. They were fully cooked after 40 min at 400 degrees. Low fat, low carbs, tasty and easy - I will make this again in the future.

    2 of 2 found this review helpful.

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  • Very Good!

    Tal - November 27, 2007 12:10:22 PM PST
    This recipe was really good!! It was way easy to make too!! I used rice-a-roni and green beans with it and it was splendid!! Will definately make it again!!

    1 of 1 found this review helpful.

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  • Wonderful must have it again

    D.C. - October 3, 2007 07:02:40 AM PST
    I prepared this recipe and served it to my wife for dinner last night. She raved about it. I used half and half grated Parmesan cheese

    1 of 1 found this review helpful.

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  • Easy and quick meal

    Lisa F - October 1, 2007 03:11:25 PM PST
    I made this and it was simple and delicious!

    1 of 1 found this review helpful.

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  • Even the non-chicken eater loved it!

    bettyspud - August 11, 2007 09:06:13 AM PST
    Extremely easy, simple ingrediants. My husband is not a fan of white chicken meat and loved this dish. The leftovers reheated well and made a great ingresient cut up in a pasta side dish.

    1 of 1 found this review helpful.

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  • MAke it even better

    elizabeth b - July 23, 2007 03:56:12 PM PST
    By dipping chicken breasts in olive oil that has been warmed with crushed fresh garlic.

    1 of 1 found this review helpful.

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  • this is the best recipe ever!!!!!!!!!!

    Molly F - July 23, 2007 03:18:59 PM PST
    I made it with my mom. We had so much fun. This recipe is the greatest. Plus, if you wanted to, you could add noodles and spaghetti sauce to make it into chicken parmesan.

    1 of 1 found this review helpful.

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  • My husband

    sncmom2000 - July 23, 2007 03:09:14 PM PST
    I love this recipe, however, instead of using the melted butter, I spray my chicken breasts with Pam and mix the bread crumbs and parmesean cheese in a ziplock bag with some basil, oregano and garlic powder. Then I shake the chicken breast in the bag to coat it.

    1 of 1 found this review helpful.

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  • A

    amber c - July 23, 2007 02:01:40 PM PST
    always a winner in my house. it is simple and fast and always comes out juicy and tender. no fail recipe!!

    1 of 1 found this review helpful.

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  • Instead of Butter...

    yp_jaye_pittsburgh_677 - July 23, 2007 11:47:01 AM PST
    I substitute Kraft Mayonaise. Spread it very lightly on the chicken then coat with cheesy breadcrumbs. The mayo really allows the breading to stick and seals in the moisture of the chicken.

    This also works when making oven fried fish or pork chops.

    1 of 1 found this review helpful.

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  • Some alternatives

    Annetta - July 23, 2007 11:24:21 AM PST
    I\'ve tried this recipe before and when it was almost cooked I added a sprinkle of mozzarella cheese and a bit of spaghetti sauce and in a few moments have chicken parmesean. Serve with spaghetti and a salad and you\'ll think you were in an Italian restaurant.

    1 of 1 found this review helpful.

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  • Crispy parmesan Chicken Breasts

    Samantha - March 6, 2007 03:32:55 PM PST
    I have a recipe identical to this one however I coat my chicken breasts in mayonaise instead of butter.

    Keeps the chicken moist and gives a good hold to the breading mixture! And yes, you can use low fat mayo - :)

    1 of 1 found this review helpful.

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  • My recommendation

    vlct0ria - July 23, 2007 07:12:23 PM PST
    I\'ve made this exact recipe before, but here\'s my much tastier version:

    Combine Italian-style bread crumbs, shredded parmesan, and a handful of pine nuts in a food processor and use that as the topping (dip chicken in an egg wash to make the coating stick). Then serve a nice basil pesto over top of it (homemade or store bought- I use store bought and it tastes great). Serve with these yummy potato wedges- ABSOLUTELY DELICIOUS!

    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20967,00.html?rsrc=search

    1 of 2 found this review helpful.

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  • great for people who don

    andrea - September 7, 2009 02:01:31 PM PST
    Nice and simple, everybody can prepare this.

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  • Great Recipe for Singles

    pookiejcr - August 27, 2009 11:16:39 AM PST
    This is easy and uncomplicated enough to make just one breast if you\\'re only cooking for yourself. Or make 2 and use the other the next day cut up in a salad or taco. Using PAM instead of butter is less messy and works (and tastes) great. The chicken was delicious and made me feel like a far more talented cook than I actually am!

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  • Great recipe

    agahp68 - July 7, 2009 05:46:27 PM PST
    I tried this recipe two weeks ago and my picky eater daughter came for seconds. I\\'m using this recipe again tonight.

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  • very nice

    - May 18, 2009 03:28:58 PM PST
    great stuff. i added a dash or 2 of adobo to the butter along with garlic.then added the left over butter/ garlic mixture to somw green beans. excellent

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  • Meh . . .

    Samantha - December 1, 2008 09:51:38 PM PST
    I didn\'t think this recipe was that great . . . Though that could be because my chicken took 40 minutes to cook, and was a bit on the dry side.
    However, my husband (the extrememly picky eater) liked it, so I\'ll be making it again.

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  • GREAT ONE OF OUR FAVORITES

    gin092849 - October 29, 2008 08:56:54 AM PST
    I make this recipe all the time, family and friends just love it.
    I also make this recipe with pork. I bake it at 400 in a shallow greased pan. I bake for 20 minutes and turn over and bake another 20 min.

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  • Amazing recipe, simple yet delicious!

    yalian's girl - September 20, 2008 12:46:00 PM PST
    I love to use this recipe when I have guests over. My husband enjoyed it so much, that I try not to over-use it (as if that were possible!), but I usually make it at least once every week-and-a-half. I switch side dishes from salad to garlic mashed potatoes to cooked veggies--different things to keep it from the same old, same old.
    I\'ve also done the variation of frying the chicken in a pan, but it just depends on how much time I have. Either way I make it, it\'s always a hit, and forever delicious!

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  • Turned Around And It Was All Gone

    cagrl - January 28, 2008 05:38:49 PM PST
    This recipe turned out great. I\'ve tried several different recepies over the past few weeks and this one was by far the favorite. I lightly seasoned my chicken with garlic powder, season salt and black pepper before breading it. I also added a bit of garlic powder and season salt to the bread crumbs and parmesan cheese mixture. I served it with rice pilaf and mixed veggies (corn, green beans

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  • Delicious!!

    stcummings@verizon.net - January 23, 2008 05:42:07 AM PST
    I tried the recipe. However, I didn\'t have all the ingredients. So I substituted those. I added a bit of crushed peppers, minced onions and garlic powder. I used the plain bread crumbs as well. It was delicious!! My mom tasted it (she\'s a well established cook) and she absolutely loved it! A all the way!

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  • This was great,

    eLiZa - January 22, 2008 06:02:38 PM PST
    BUT- this still doesn\'t beat the FRENCH\'s Fried Onion Recipe! It is soooooooo easy and delicious...Your kitchen smells absolutely wonderful as if you have slaved over the stove ALL DAY :-P (Well, maybe not ALL day...)

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  • Simple

    Steve - January 21, 2008 07:22:25 PM PST
    When I read this recipe, I recognized its similarity to an Adriatic Shrimp recipe my family makes. I liked this so much the first time, I made it again and the second was just as good. Very quick and easy even for the bachelor that doesn\'t have a stocked kitchen.
    If your curious about making the shrimp, use the butter and breading for about 1/2 lb shrimp and broil. Add lemon juice to taste prior to serving.

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  • Crispy Parmesan Chicken Breasts

    ejw829 - January 21, 2008 02:30:44 PM PST
    As other reviewers have mentioned, I choose to dip the chicken into egg whites instead of butter or oil. I\'ve also used reduced-fat mayo on occasion (not exactly a calorie saver, I know) and it is REALLY good... Instead of regular bread crumbs try panko: Japanese-style breadcrumbs. Most major markets sell them now. They are really crunchy and I always get rave reviews when I use them for breading.

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