Parmesan Crusted Chicken

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4 Servings
100% would make this recipe for Parmesan Crusted Chicken again.

An excellent recipe for crusted chicken. A flavorful crust and a juicy interor....you can cut it with a fork. Try serving it with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary.

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Parmesan Crusted Chicken Ingredients

2 whole Chicken breasts boneless and skinless	3 tbl. Olive oil
2 Egg whites	Sage-Butter Sauce
2 tbl. Cornstarch	3 tbl Shallots minced
Juice of 1/2 lemon	1/2 cup Dry white wine
1 cup Dry, course bread crumbs	1/2 cup Heavy cream
1 Tbl Fresh parsley chopped	1/2 cup Chicken broth
1 teaspoon Kosher salt	1 teaspoon Fresh lemon juice
1/4 teaspoon Ground black pepper	4 Tbl Unsalted butter cold, cubed
Zest of 1 lemon minced	1 teaspoon salt,white pepper,cayenne to taste
1/2 cup Parmesan cheese grated	1 teaspoon Fresh sage minced

Instructions for Parmesan Crusted Chicken

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (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. 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. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour.

For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Low Carb Sauces Chicken Breakfast Lunch Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish

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marypmartinez@yahoo.com

This sounds really good, but I am on Weight Watchers. Too much butter.
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posted Apr 22, 2008 by marypmartinez@yahoo.com

butterflygurl_777

Cant wait to try this one sound delicious kids will love it
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YES, I would make this recipe again.
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posted Apr 19, 2008 by butterflygurl_777

Slocooker

This is now by far one of my favorite recipes. I only made the chicken, not the sauce or potatoes.I used chicken tenders so I didn't have to trim or cut them to size. They worked perfectly. I served it in a ceaser type chef salad. It was absolutly delicious. Sorry, I didn't time myself making this. The longest part was letting it set before frying, although that step cannot be eliminated.
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posted Apr 15, 2008 by Slocooker

BlizzardCooks

Excellent! I awarded Sherri a medal because this recipe is far beyond the average home cooked meal in flavor. It's like dining at a five-star restaurant in my own home! We put the chicken over tomato-basil fettucine and poured the sage-butter sauce over it. Heavenly delicious! Definitely a keeper and one to impress guests!
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YES, I would make this recipe again.
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posted Apr 07, 2008 by BlizzardCooks

fireb4smoke

This recipe was very delicious. My entire family loved it.
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YES, I would make this recipe again.
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posted Mar 09, 2008 by fireb4smoke

chillinz

Great---I think I grated the parmesan too coarse. When printing the gaps between each step disappeared so--To crust---to cook and sauce all came out in one long text, it was confusing to read--will try printing again. Also very nice cold.
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YES, I would make this recipe again.
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posted Mar 06, 2008 by chillinz

seventhwonder

yummy

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posted Feb 24, 2008 by seventhwonder

dempservices

Extremely moist! Very good flavor....to watch calories I left off the sage butter and it was still delicious.
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish:
posted Feb 23, 2008 by dempservices

great2bskeeter

THIS WILL BE MADE AGAIN.... Great meal... lots of work. Did the roasted potatoes and cream sauce.. next time we will just make baked potatoes.. The chicken was YUMMY... :)
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YES, I would make this recipe again.
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posted Feb 18, 2008 by great2bskeeter

AnnetteKitchen

I made this wonderful recipe for my husband last night. Wow, we both loved the moist chicken but crunchy outside. I have tried a lot of Chicken Parmesan recipes but this one is far superior. Most of the other recipes the breading came out soft and the parmesan flavor was lacking. I paired this with anglehair pasta and marinara sauce. With a caesar salad and crusty bread on the side. I will be making this again.
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YES, I would make this recipe again.
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posted Feb 15, 2008 by AnnetteKitchen

topdog417

Lessen the oven cooking time to 8 minutes
rating

YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 1 hr 15 min
posted Feb 05, 2008 by topdog417

dingbat

Sherry you made me look like a star-and thus you are a star!My husband loved tis so much he asked for it three times in two weeks-and in the third week asked me to teach him how to make it-just in case I dissappear:)
rating

YES, I would make this recipe again.
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posted Jan 31, 2008 by dingbat

milberg

I added the sage butter sauce to fettucine.
rating

YES, I would make this recipe again.
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posted Jan 27, 2008 by milberg

Amy-C

Simply delicious and worth the extra effort to make. Your family will love ya for this one.
rating

YES, I would make this recipe again.
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posted Dec 15, 2007 by Amy-C

heartaftergod

This recipe made the chicken so tender that my guests all loved it and I forgot the parmesan, salt, pepper and zest. That shows how great this recipe is. No one was interested in the Sage Butter sauce, however. I was the only one that had some.
rating

YES, I would make this recipe again.
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posted Dec 13, 2007 by heartaftergod

icon451

I added bacon (Blanched) to the sauce and it was awesome !
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posted Dec 12, 2007 by icon451

jesse3

Very good, but a little labor intensive.
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YES, I would make this recipe again.
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posted Nov 18, 2007 by jesse3

admin

[I made edits to this recipe.]
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posted Nov 08, 2007 by admin

admin

[I made edits to this recipe.]
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posted Nov 08, 2007 by admin

eddiec

Wow, this is one flavorful meal! Fairly easy to prepare and well worth the effort. The Sage Butter Sauce complimented the flavors with a uniqueness you simply have to try for yourself! The Roasted Potatoes were very easy and were a compliment all by themselves yet blended effortlessly creating a meal fit for a connoisseur. I will make this a regular at my table!
rating

YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 1 hr 10 min
posted Oct 30, 2007 by eddiec

ReneeM

I just fixed a minor typo, and fixed up the units so the nutritional information would work. [I made edits to this recipe.]
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posted Sep 13, 2007 by ReneeM

drmwvr59

I wouldn't try this recipe because it has too many ingredients and the recipe looks too involved. I work full time and don't want to spend an hour in the kitchen just preparing dinner on a regular basis. It looks great though!
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posted Sep 02, 2007 by drmwvr59

Hajar

Hey Steve if looking for a way to use the excess sage butter, it is a classic over gnocchi, yum! Northern Italian and wonderful.
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posted Aug 08, 2007 by Hajar

sunnybry

I made the crusted chicken without the sage sauce, didnt have quite everything I needed to make it. So instead of the sauce, before I threw the chicken in the oven I put a can of mushroom soup in the bottom of the pan. It cooked up great and added some more flavor (not that it was needed). It was very tender and yummy, and crispy on the outside! My family raved! I made it the first time about a month ago and Im making it again tomorrow for the in-laws, hope they like it as much I do!!! A little time consuming but worth it~
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YES, I would make this recipe again.
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posted Jul 30, 2007 by sunnybry

chancey

This was a great recipe. It is easy and presents well. The final outcome is tender, juicy chicken with a crisp flavorful crust. The sauce compliments the chicken beautifully without being overbearing or heavy. I made the recommended roasted potatoes which were also very good. Many of the steps prior to the actual oven baking can be done ahead of time so it makes for a good company dinner. Next time I will try with a side of pasta. Thanks Sherri!!!
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posted Jul 29, 2007 by chancey

heavenlyj

My family loved this chicken receipe and we will serve it again and again. I served it with homemade marinara sauce,pasta,spinach salad and french bread toasted with cheese. I didn't have all the ingredients to make the sage butter sauce correctly. So I can't comment on this part of the chicken dish. Sally
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posted Jul 22, 2007 by heavenlyj

mofoodie

The whole family enjoyed the chicken. I reduced the sauce to probably 1/3 before adding the butter to make a thicker sauce than appears in the picture. Excellent.
rating

YES, I would make this recipe again.
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posted Jun 21, 2007 by mofoodie

decormore

This was wonderful. My family loved it. I would make this again.
rating

YES, I would make this recipe again.
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posted Jun 06, 2007 by decormore

chefcurtis

We tried this on a bed of angelhair pasta and my wife said it was to DIE for!
rating

YES, I would make this recipe again.
Active Time: 30 hr; Start-to-Finish: 1 hr
posted Apr 15, 2007 by chefcurtis

quilterbyheart

I made this receipe
rating

YES, I would make this recipe again.
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posted Mar 25, 2007 by quilterbyheart

Cyrano

Great chicken dish, worth the timre and effort. I see you have received 5 medals for this recipe and as of today 177 have made it their favorite. That says it all.
rating

YES, I would make this recipe again.
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posted Mar 19, 2007 by Cyrano

luv2bake

Very delicious! My husband and I loved this recipe. It went straight to our "keeper" recipe box. It was more time consuming than my easy and quick recipes, but worth the effort.
rating

YES, I would make this recipe again.
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posted Mar 13, 2007 by luv2bake

saraip

My family loved this recipe. I made it with raosted new potatoes and broccoli. It was a definite keeper!
rating

YES, I would make this recipe again.
Active Time: 30 hr; Start-to-Finish: 1 hr
posted Mar 13, 2007 by saraip

danpit

Excellent recipe. The whole family enjoyed it!
rating

YES, I would make this recipe again.
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posted Mar 07, 2007 by danpit

jodkye

loved this chicken was my first recipe to try from big oven was a big hit with the family
rating

YES, I would make this recipe again.
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posted Feb 14, 2007 by jodkye

hornik

The chicken was delicious. I served it with baked potatoes and corn.
rating

YES, I would make this recipe again.
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posted Jan 17, 2007 by hornik

LuAnnCross

Everyone loved it. I actually cooked the whole think in the oven from start to finish. Just heated some olive oil in the roating pan before putting in the chicken. The sage butter instructions were a bit confusing but I managed to make a lovely sauce anyway which was all delicious.
rating

YES, I would make this recipe again.
Active Time: 30 min; Start-to-Finish: 1 hr 30 min
posted Jan 16, 2007 by LuAnnCross

AUNTGIGI

GREAT ! LV.IT
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posted Nov 24, 2006 by AUNTGIGI

cmed	The chicken and sauce was delicious. My family loved it. I served it with brown rice and asparagus. Active Time:; Start-to-Finish: posted Oct 25, 2006 by cmed

mrmobeck

this recipe was delicious even with the great asparaugus!
rating

YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 1 hr
posted Sep 04, 2006 by mrmobeck

admin

Made this again, for company, tonight. Rave reviews yet again -- this particular recipe makes for really moist chicken on the inside. I found that I have lots of extra sage-butter sauce and am looking for a use for it. Perhaps over angel hair with shrimp, not sure.
rating

YES, I would make this recipe again.
Active Time: 30 min; Start-to-Finish: 50 min
posted May 27, 2006 by admin

Betzer

I thought this was just scrumdelicious!
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posted Apr 09, 2006 by Betzer

admin

[I made edits to this recipe.]
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posted Feb 20, 2006 by admin

petra

My husband and I really liked this recipe. I liked it more then him though. This dish is very flavorful, and the contrast between the spices is superb. It took a little longer than I had expected (with children present), and think this is a dish for dinner parties, not so much for a regular family dinner. I am for sure making this recipe again, but think I will use less white pepper in the sage-butter sauce next time. The roasted potatoes with garlic and rosemary are VERY good. I will use the left overs for breakfast :)
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posted Feb 17, 2006 by petra

patrick1942p

excellent recipe, just the right blend of flavor, and the roasted potatoes with garlic and rosemary are great with it. i will definatly serve this to guests at my next dinner party.
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posted Jan 11, 2006 by patrick1942p

ElGringo

It was excellent... The sage butter sauce was fantastic... I give it 5 stars, all the family enjoyed.
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posted Dec 09, 2005 by ElGringo

princessfiona

An excellent Crusted Chicken. Parmesan is a nice addition. Very good served with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary. Excellent texture and tase!
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posted Dec 09, 2005 by princessfiona

admin

updating with the time required for the recipe
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 45 min
posted Sep 23, 2005 by admin

RKG1

I prepared this without the sage butter sauce - (fat enough as is) Taste is great and the wife loved it what more can you ask for. Served with the roasted potatoes with garlic and fresh herbs # 43973 and green beans with mushrooms 93205. I will be making this again.
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posted Jul 05, 2005 by RKG1

AnnieBananie

I prepared this chicken using dark meat, and it is super delicous. Easy to make, and looks great too. Nice and golden brown and crispy. I'm going to try it with some stir fried bok choy. Thank you!!! :) Anne
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posted Jun 28, 2005 by AnnieBananie

admin

Really, REALLY delicious Sherri. For this recipe, you get a medal from me next time I have one to offer! A couple of notes/variations: (1) I used a mix of Reggiano and Parmesean, (2) I made the Sage Butter sauce, which was TERRIFIC -- I didn't add the cream until the reduction completed, so the cream wouldn't break, (3) Due to dinner guest timing I left the chicken in the 400 degree oven for 12 minutes or so and it was still extremely moist and not overcooked. Will definitely make this again. Paired with asparagus and boiled red bliss potatoes. Perfect for a rainy night's dinner.
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posted Jun 11, 2005 by admin

Sherri

[I made edits to this recipe.]
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posted Jun 03, 2005 by Sherri

Sherri

An excellent Crusted Chicken. Parmesan is a nice addition. Very good served with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary. [I posted this recipe.]
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