Parmesan Crumbed Chicken

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Parmesan Crumbed Chicken

Irresistibly moreish and easy to make.

Original recipe here


For the chicken: 

- 6 boneless, skinless chicken breast halves 

- 6 Tbs. Dijon-style mustard

- 1 Tbs. white wine or water

- 3/4 tsp. salt

- 1/4 tsp. freshly ground black pepper

For the coating: 

- 1 cup freshly grated Parmesan

- 1 cup fresh English muffin (or sandwich bread) crumbs

- Freshly ground black pepper

- 4 Tbs. melted butter


For the chicken: Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours.

For the coating: In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.

To coat and cook the chicken: Heat the oven to 230°C and butter a baking sheet or rack. Take a breast from the marinade with one hand–this is now your “wet” hand. Don’t wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your “dry” hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400° and add 5 minutes to the total cooking time


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