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Chicken Parmesan

User Rating 4.5 Star Rating (68 Reviews)

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Parmesan Chicken

Parmesan Chicken

Linda Larsen
Dijon mustard, apple juice, Parmesan cheese, ground almonds, and garlic form a crispy and delicious coating on chicken breasts in this easy recipe for Chicken Parmesan. Make sure you use soft fresh bread crumbs, not the dry crumbs out of the can. If you use the dry crumbs you will have way too much for the recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Ingredients:

  • 1/2 cup Dijon or coarse ground mustard
  • 1/4 cup apple juice
  • 2 cloves garlic, minced
  • 2 Tbsp. butter, melted
  • 2 cups fresh soft bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup ground almonds
  • 3 Tbsp. butter, melted
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dried basil leaves
  • 8 boneless, skinless chicken breast halves

Preparation:

To make Chicken Parmesan, Line a 13x9" pan with heavy duty foil and add a wire rack. Preheat oven to 375 degrees.

In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and dried basil. Toss until evenly mixed.

Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated.

Place Chicken Parmesan on rack on top of the foil. Bake for 25-30 minutes, until golden brown and thoroughly cooked.

Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over and the coating will not have the correct texture. You can use shredded or grated Parmesan cheese. And unless a recipe states 'frozen chicken', ALWAYS start with just plain raw soft chicken.

User Reviews

Reviews for this section have been closed.

 5 out of 5
yummy, Guest SueStobie

Everyone adored it! - gluten-free fresh Ezekiel 4:9 bread for crumbs... yummy flavour & bound butter nicely - grainy dijon mustard - apple cider - fresh basil ground in Vitamix with bread Whole grain bread - perfect crumb coating: adhered perfectly to dip-marinade. Whole grain crumbs gave body to absorb butter. Exactly enough crumbs & dip to coat 11 breasts. Cooked on racks over parchment paper in pans, done in exactly 30 minutes. Sensational! A must for for daily dinners or for parties - bite sized pieces on mini skewers/cocktail picks. Experiment with freshly made pineapple juice blended in Vitamix with coconut meat, and Thai flavourings: lemongrass, cilantro, chili paste, garlic & ginger plus almonds & whole grain crumbs, substitute coconut oil for butter, & omit basil, parmesan and mustard. An awesome recipe for adapting to whatever flavour you crave!

5 out of 5 people found this helpful.

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