Parmesan Crusted Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 361.5
- Total Fat: 16.1 g
- Cholesterol: 78.3 mg
- Sodium: 1,018.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.0 g
- Protein: 37.1 g
View full nutritional breakdown of Parmesan Crusted Chicken calories by ingredient
Introduction
I found this on another website that had no nutritional info. Something to save for when you have some extra calories to work with.I served this with green beans and a salad. My boyfriend who is really tired of chicken even liked it. I found this on another website that had no nutritional info. Something to save for when you have some extra calories to work with.
I served this with green beans and a salad. My boyfriend who is really tired of chicken even liked it.
Number of Servings: 4
Ingredients
-
2 whole Chicken breasts boneless and skinless
2 Egg whites
2 tbl. Cornstarch
Juice of 1/2 lemon
1 cup Dry, course bread crumbs
1 Tbl Fresh parsley chopped
1 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
Zest of 1 lemon minced
1/2 cup Parmesan cheese grated
3 tbl. Olive oil
Directions
Preheat oven to 450 degrees F. Prepare the chicken by cutting each breast in half. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.)
Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.
To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. If you like more coating, repeat this step. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs.
To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven.
Number of Servings: 4
Recipe submitted by SparkPeople user NETTLES1984.
Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.
To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. If you like more coating, repeat this step. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs.
To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven.
Number of Servings: 4
Recipe submitted by SparkPeople user NETTLES1984.