Chicken Parm

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

We use a mini food processor to make short work of the bread crumbs. You can serve with any prepared or homemade tomato-based sauce you like - throw some grated mozzarella on top and boil up some spaghetti or linguine and you've got a simple weeknight meal with minimal pain.


6 boneless, skinless chicken breast halves
6 Tbsp. Dijon mustard
1 Tbsp. White wine
3/4 tsp. Salt
1/4 tsp. Pepper
1 c. Grated Parmesan cheese
1 c. fresh soft breadcrumbs
4 Tbsp. Butter

Original recipe makes 6 Servings



Heat oven to 450. Prepare a baking sheet with foil or use a rack. Rinse chicken breasts and pat dry. Mix wine, mustard, salt and pepper and add the chicken. In a shallow dish, mix parmesan, crumbs and pepper. Add melted butter and combine with crumb mixture. (This recipe also works really well with English muffin crumbs or focaccia crumbs). Remove chicken breasts from the mixture and coat with crumbs one at a time, placing on the baking sheet after coating. Cook until crisp and cooked through, around 30 minutes. You may have to reduce heat midway through cooking if the coating is getting too brown before the chicken is done.

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Very simple and tasty. I liked there was no egg batter required yet the chicken was flavorful and had a nice crust. Adding this to our menu rotation.
Blessed4Chef 6y ago

[I posted this recipe.]
MargotF 6y ago

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