Parmesan-Crusted Chicken
This Parmesan-crusted chicken recipe is made from chicken, Parmesan, egg, and nothing else. It's baked, which means you don't have to constantly tend it or clean up a spattered stovetop afterward. A swell weeknight dinner from the pantry.
Ingredients
- 2 egg whites or 1 whole egg
- 4 boneless, skinless chicken breasts, pounded to an even thinness (or substitute chicken tenders)
- 2 cups very finely grated Parmesan cheese
- Salt and freshly cracked black pepper
- Rocket (arugula) or basil leaves or summer lettuces, (optional)
- 2 summer tomatoes, cut into slices or wedges (optional)
- Extra-virgin olive oil, (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper.
- Place the egg whites or whole egg in a shallow dish and beat lightly. Place the Parmesan on a plate and, if you like pepper, add some to the Parmesan and toss to coat. Dip the chicken breasts first into the egg, allowing any excess to drip off, then drop it in the Parmesan and turn it to coat, pressing the Parmesan onto the chicken to make it stick. Place the Parmesan-crusted chicken on the parchment.
- Bake until the chicken is golden and cooked through, 12 to 18 minutes, depending on the thickness. Immediately slide onto plates. Originally published July 06, 2010.
Nutrition
Serving: 1portion | Calories: 353kcal | Carbohydrates: 8g | Protein: 41g | Fat: 17g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 1035mg | Fiber: 0.4g | Sugar: 1g