Parmesan Crusted Chicken
Servings: 3 servings
Calories: 260cal
Ingredients
- 1 pound boneless skinless chicken breast
- ½ cup grated parmesan cheese
- ½ cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 1 Tablespoon garlic salt
- ½ teaspoon black pepper
- 1 large egg
- 1 Tablespoon water
Instructions
- Preheat oven to 400 F and line a baking dish with a wire rack.
- Trim chicken of excess fat. Trim to even thickness.1 pound boneless skinless chicken breast
- In a medium bowl, combine parmesan cheese, breadcrumbs, Italian seasoning, garlic salt, and pepper. Pour into a breading tray.1/2 cup grated parmesan cheese, 1/2 cup breadcrumbs, 1 Tablespoon Italian seasoning, 1 Tablespoon garlic salt, 1/2 teaspoon black pepper
- In another breading tray, whisk the egg with the water.1 large egg, 1 Tablespoon water
- Dip each chicken breast one at a time in the egg, turning to coat both sides. Lift and allow excess to drip off before placing in the breadcrumb mixture.
- Place in breadcrumb mixture, turn over, and gently press to adhere the crumbs. Place on wire rack in baking dish.
- Repeat for the remaining chicken breasts.
- Bake in preheated oven for 15-20 minutes.
Notes
- We like to trim our chicken so that all the breasts are the same thickness. This helps with even cooking. We save the trimmed pieces of meat for soups, stews, and making garlic chicken.
- You can use panko breadcrumbs, homemade breadcrumbs, and even cracker or chip coating for this recipe.
- An internal temperature of 165F (74C) is recommended for chicken. Check for doneness with an instant read thermometer inserted into the thickest portion of the chicken. The juices should run clear.
Nutrition
Serving: 1serving (1 breast) | Calories: 260cal | Carbohydrates: 9g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1630mg | Potassium: 622mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg
