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Wednesday, January 31, 2007

Chicken Parmesan

Chicken Parmesan
No measurements because this is an OLD recipe before I started writing recipes...I adjust amounts based on the amount of people. One day I promise to re-write the recipe with measurements, but for now this is a guide!
Recipe type: Main Dish, Chicken
Cuisine: Italian
  • Boneless/Skinless Chicken Breasts
  • Egg, beaten
  • Italian flavored bread crumbs OR plain breadcrumbs mixed with garlic powder, paprika, dried parsley, dried oregano, dried basil, salt, pepper
  • Fresh Parmesan Cheese
  • Fresh Mozzarella, optional
  1. Preheat oven to 350ΒΊ F.
  2. Either pound chicken think or cut into thin strips.
  3. Add grated fresh parmesan cheese to the breadcrumbs.
  4. Dip chicken pieces in egg, then coat in breading.
  5. Place on a greased baking pan or silpat-lined baking pan.
  6. Bake probably around 10 minutes but I am really not sure on the time - cook until they are cooked all the way through but don't overcook so they remain tender. Since the chicken is so thin they cook pretty quickly!
  7. Place slices of fresh mozzarella cheses on each chicken pieces near the end of baking if desired.



  1. 1

    I came across your site looking for recipes (and you have some great ones, thanks for sharing!) and thought I’d suggest using panko (japanese bread crumbs) in place of regular bread crumbs here. You can season them yourself and they’ll create a crisper crust. Very yummy. πŸ™‚

    • Jane Maynard

      that’s a great idea, alisha! don’t know why I never thought of it…will definitely try next time! πŸ™‚ glad you found the blog!

  2. 2

    Also: Soak chicken in buttermilk for 20 minutes before your recipe. The buttermilk will break down the meat a bit, making it more tender.

  3. 3
    Rachel U

    Chicky Chicky Parm Parm! Do you watch Parks and Rec? haha! Looks so good!

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