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Easy Chicken Parmesan Recipe
: Tender chicken in a crispy bread crumb crust
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
412
kcal
Author
Marye Audet-White
Ingredients
¼
cup
Dijon mustard
1
teaspoon
lemon juice
1
teaspoon
lemon zest
,grated
1
teaspoon
tarragon
,chopped
2
tablespoons
white wine
½
teaspoon
salt
½
teaspoon
black pepper
6
skinless boneless chicken breast halves
, sliced horizontally to make 12 thinner breasts
2
cups
Panko bread crumbs
¾
cup
Parmigiano-Reggiano
,finely grated
1
teaspoon
basil
, chopped
1
pound
spaghetti
, cooked
Marinara sauce
, your favorite
Parmesan for sprinkling on the chicken and pasta
Fresh basil cut in a chiffonade
Instructions
Preheat oven to 450°F
Line a baking sheet with parchment or oil it well
Whisk together mustard, wine, lemon juice, lemon
zest
, tarragon, salt and pepper in a large bowl
Add chicken breasts and make sure they are coated on all sides.
Set aside
Mix Panko, basil and cheese
Pour out on a plate
Dredge
the chicken breast, one piece at a time, in the crumb mixture
Make sure it is coated completely
Transfer to the baking sheet and press the crumbs on the meat gently
Drizzle
with a little olive oil
Bake for 15 to 20 minutes or until the meat reaches 160F... It will continue to cook as it stands.
Let stand 5 minutes while you plate the pasta
Add a spoon of hot marinara, and a sprinkling of cheese and serve
Nutrition
Calories:
412
kcal
|
Carbohydrates:
54
g
|
Protein:
31
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
60
mg
|
Sodium:
595
mg
|
Potassium:
496
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
110
IU
|
Vitamin C:
1.8
mg
|
Calcium:
162
mg
|
Iron:
2.1
mg