Italian Baked Chicken Recipe -
Italian Baked Chicken Recipe

Italian Baked Chicken

Recipe by  

"This recipe is great for those of us who suffer from 'picky kid syndrome.' You can slice the chicken into strips for even more dinner time fun. Serve with scalloped potatoes and green beans for a wholesome meal. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
  2. In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
  3. Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2010

I'm not quite sure what flax seed meal is doing in this recipe, and not having any I just used 1 cup of italian bread crumbs. To that I added the dried parsley, romano cheese as well as some parmesan, garlic powder, italian seasoning, basil and oregano. I didn't measure, just eyeballed it and mixed it up. I used two eggs and thinned that out with a bit of milk. I didn't bother with the flour either. I cut the chicken breasts into smaller pieces and dipped them into the egg then the bread crumb mixture then back into the egg and back into the bread crumb mixture (double dipping) for a thick coating. I sprayed a glass baking pan with Pam so nothing would stick and baked it for 35 minutes at 350 turning once during baking. The chicken was very moist and had a great italian herb flavor.

Most Helpful Critical Review
Nov 27, 2005

I thought this came out a little bland, but was overall good. Bread crumb mixture stuck great. I served with spaghetti and covered the chicken with spaghetti sauce and sprinkled with extra Romano cheese. Reheated well the next night too. Will make again, but will try adding salt, Italian seasoning, or extra Romano cheese to bread crumb mixture.


10 Ratings

Jan 26, 2006

I love this recipe. However i add 1/2 cup of itailian dressing to the egg mixture and it's great!!

Jul 23, 2007

I really like this recipe. I didn't use flax seed, and I took the other reviewers suggestion to add a little italian seasoning to the egg mixture. I also sprinkled lemon juice over the cutlets before baking. It was wonderful! I served it over pasta and put red sauce over it, and my husband said it was better than being at an italian restaurant!

Aug 12, 2006

My husband and I really enjoyed this recipe. The chicken baked up moist and tender. And the recipe was easy to follow.

Oct 13, 2007

I made this recipe as written: it was edible, but really bland. The egg part of the coating was sort of like the underside of chicken skin. The directions seemed fussy for this type of recipe, too. Far simpler to bake uncovered at 425º for 25 minutes. I'll stick to using a very thin coating of low-fat mayo (instead of the egg), and a more seasoned crumb coating recipe. I do appreciate the use of flax seed meal in this recipe, though. I will add flax seed to my usual recipe. Thanks for that :)

Sep 29, 2007

Another good recipe to add to your chicken dinner repetoir. Simple and good!

Jan 29, 2007

The whole family loved this. Thanks for a great recipe. Very fast and easy to prepare.


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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