Low Carb

Wayland’s Papa’s Parmesan Crusted Chicken

Parmesan Reggiano  and chicken breast just sounds like something special, yet this recipe is so easy to make you will want to make it a staple of your repertoire of recipes.

Papa’s Parmesan Crusted Chicken
Do confuse with Chicken Parmesan

This a favorite at our house even the younger children love it, so simple and so good and tender
1/2 cup grated Parmesan cheese (If you have it on hand use half grated and half shredded for a better presentation)
4 tsp  dry bread crumbs (not enough carb (3 g) to matter)1 teaspoon dried oregano (or italian seasoning blend)
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons butter, melted
4 skinless, boneless chicken breast halves ( about 1 1/4 to 1 1/2 lbs) Larger breast halves can be cut in half when served.

Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray.
Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear when pierced, about 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Alternate way: use 2 well beaten eggs with a tablespoon of water instead of butter.

By the way if you would like to know what makes Parmesan the King of Cheeses

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