Parmesan-Crusted Chicken
Laura Babberl of Boone, Iowa, relates, “I’m a retired nurse and do all the cooking for my sister and me. It’s difficult to come up with simple recipes for two, so I created this one. We love it!”
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 egg
- 1/2 cup shredded Parmesan cheese
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
Reviews
I made this recipe as written and it was very easy and tasted good.
I added some extra seasonings: pepper, chili powder, a dash of onion powder, and I also fried it in about an inch or so of olive oil instead of baking it. I cooked 5 min on each side, I probably could have done a little less but I think it tastes great. Next time I may add some cajun seasoning in to give it a kick!
I'm unemployed and broke. I had no breadcrumbs.This is an awesome dish for what I had in the kitchen.Is so good!!!!I made the chicken and also boiled some noodles.Put the noodles and sauce in a baking pan and then added the chicken after I fried it.I love it !!! And will still make it when I find a job.
This was good. I ended up adding extra seasoning. I just baked the chicken and all the crust stayed on. I will make again.
Great recipe for 2! The chicken is very moist and juicy. We added a hint more freshly grated parm cheese at the end and omitted the lemon. This recipe goes well with a spicy vodka sauce pasta.
All the complaints about the coating sticking to frying pan, use a non stick frying pan and you won't have a problem.
I've made a very similar chicken dish like this before, with a few differences.. a little cayenne pepper & onion powder to the flour mixture...then I never fry it! Bake at 400 for 30 minutes and mmmm....mmmmm...it's golden brown and tastes like it's fried! I make a lemon butter sauce with tarragon to drizzle over and serve with lemon butter asparagus.
Okay, I worked in commercial kitchens for six years and while I am not the most creative ad libbing in the kitchen, I have solid fundamental skills. I thawed some chicken and prepared to make this for my girlfriend and I. We had other options, but this recipe sounded great.Followed the recipe to a tee and like a couple others, all of the Parmesan goodness hardened to a crusty mess at the bottom of my all clad sautée pan. No crust left whatsoever. Seeing as I had just detailed the kitchen the day previous, I was livid. Perhaps the recipe really calls for the powdered Parmesan cheese topping, I grated my own cheese and made a mess. The chicken, of course, was then bland coming out of the baking dish. I dumped some canned tomato sauce on top and ate my angry feelings. Be forewarned!
I added 1/2 tsp Italian seasoning to the flour mixture, for more flavor. However, I've never made such a messy dish as this one. All of the cheese stuck to the pan instead of the chicken. I won't make this dish again.
The cheese stuck to the pan instead of the chicken! But nevertheless--it was still pretty tasty and easy!