Ritzy Chicken Recipe - Allrecipes.com
Ritzy Chicken Recipe
  • READY IN 1 hr

Ritzy Chicken

Recipe by  

"Can prep early and refrigerate for up to 2 days."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish.
  3. In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
  4. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).
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Reviews More Reviews

Apr 18, 2011

I followed the recipe exactly. The chicken came out very moist, however the gravy/sauce was solid in the bottom of the pan. Was not able to spoon it over the chicken as I served it. Not sure what I did wrong.

Apr 12, 2011

The family liked this one except the sauce was unappealing to my son. It looked curdled and jelly like, and he's got a thing about texture when he eats. Hubby said it tasted really good but had to admit the curdled look was a bit off putting. Followed recipe to a T so not for sure why sauce looked as it did. My family is a visual kind of brood so something looking appetizing is a must! Won't make this one again but gave it three stars for ease of making and taste.


4 Ratings

Apr 20, 2011

This was pretty good. Instead of using corn starch, I made a roux in the same pan I fried the chicken in, I also used regular milk. So I basically made a cream sauce, then added the parm cheese. I didn't add the sauce until the last 10 minutes of cooking in the oven.

Apr 12, 2011

I made this tonight using 3 chicken breasts. We like "saucy" recipes because baked chicken can be a little dry, so I used the entire can of FF evaporated milk and increased the parmesan cheese. This tasted like a chicken cutlet with incredible gravy. This recipe uses a few pots, pans and bowls but definitely worth it. Paired this recipe with the herbed noodles (from this site). I'm so glad I made the extra sauce to put over the bland noodles. This will be made again and again in our house!


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 39 g
  • 78%
  • Sodium
  • 609 mg
  • 24%

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

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