PARMESAN HERB CHICKEN
1 cup freshly grated parmesan cheese, 4 ounces
2 tablespoons fresh parsley, chopped
1 teaspoon basil
1 teaspoon paprika
1/2-1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
6 bone-in chicken breasts, preferrably with the skin on
1/2 cup butter, melted

Mix the first 6 ingredients in a shallow dish or pie pan. Dip the chicken in the melted butter, then coat with the parmesan mixture. Put in a greased 10x15" baking pan. Bake 350 for 40-55 minutes, depending on the size of the breasts.

Makes 6 servings
Can be frozen

Per Serving: 535 Calories; 33g Fat; 55g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

I cut the recipe in half and baked in a foil-lined and sprayed 9x13" pan to save on clean-up. The coating had a nice flavor, but the chicken was a bit dry by the time it was cooked through. I'm not a huge fan of dry white meat. I might try this next time using chicken thighs or boneless breasts, pounded thin before dipping and coating. Baking time would need to be adjusted. The boneless breasts could be fried in a skillet and maybe used for Chicken Parmesan.


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