Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken Recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 2 whole chicken breasts bone and skin removed; 1 egg; 2 T Cornstarch; Juice of 1/2 lemon; 1 C Italian Seasoned Bread Crumbs; 1 T Fresh parsley chopped; 1 tsp kosher salt; 1/4 tsp Ground Black Pepper; 1/2 C Parmesan Cheese Grated

(5)

Minutes to Prepare: 60
Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 whole chicken breasts, bone and skin removed1 egg2 T CornstarchJuice of 1/2 lemon1 C Italian Seasoned Bread Crumbs1 T Fresh parsley chopped1 tsp kosher salt1/4 tsp Ground Black Pepper1/2 C Parmesan Cheese Grated

Directions

Preheat oven to 450 degrees
Halve chicken twice (Cut each into four pieces)
Pound to 1/2" thick
Blend eggs, cornstarch,and lemon juice with a fork in a wide, shallow dish.
Combine bread crumbs, parmesan, parsley, salt, pepper in a 2nd wide, shallow dish
Dip each chicken breast in the egg mixure and then roll in the bread crumbs.
Transfer the chicken to a rack set over a baking sheet. Air dry the chicken for 20-30 minutes to set the crumbs.
To cook, first saute the chicken ont he stove in an ovenproof skillet. Saute the chicken until it is golden and crisp on one side, then carefully flip the pieces over. Cook until golden.
Transfer the entire pan to a 450 degree oven to finish. Cook for 8-10 minutes in the oven.

Number of Servings: 4

Recipe submitted by SparkPeople user KIMIKO75.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 424.0
Total Fat: 18.1 g
Cholesterol: 131.5 mg
Sodium: 1,378.3 mg
Total Carbs: 25.4 g
Dietary Fiber: 1.1 g
Protein: 38.1 g

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Member Reviews

DANJODEA
My family raved about it! Works really well with chicken tenders when they go on sale. One note: I use seasoned panko rather than bread crumbs; kind of the "extra crispy" version. Thanks for sharing; I make this a lot! - 10/22/10
DAN_ODEA
Everyone but my son (who will not eat anything) loved it. Too high in sodium to eat often, but still delicious. - 3/4/09