Parmesan-Coated Italian Chicken Breasts Recipe - Allrecipes.com
Parmesan-Coated Italian Chicken Breasts Recipe
  • READY IN 45 mins

Parmesan-Coated Italian Chicken Breasts

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook vero_cn81. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Pour pasta sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Nov 19, 2010

Very much like Chicken Parmesan only easier! I didn't alter this recipe too much, adding a bit of milk and pepper to the eggs, I used Italian style bread crumbs, olive oil for frying and Mozzarella cheese instead of Monterey Jack which was all I had but would like to try the stronger tasting cheese next time. I pounded the chicken breasts before coating and covered the baking dish with foil for the first 20 minutes than removed the foil and continued baking while my pasta cooked. Very tasty thanks!

 
Dec 10, 2010

Was simple and fairly quick to make. Whole family loved it!!! Substituted mozzarella for jack and added garlic powder to the bread crumb cheese coating.

 

20 Ratings

Feb 08, 2012

My seven year old daughter helped me make it. I did not fry the chicken, I baked it for 40 minutes instead. So much healthier. I also used whole grain pasta and made my own sauce. But the chicken was amazing.

 
Oct 25, 2011

My family and I liked this dish very much. I only made alterations according to what I had in the kitchen (didn't feel like taking a trip to the grocery). For instance, I used flavored croutons, crushed fine and since I didn't have enough of those I added some left over oyster crackers, also crushed finely, to stretch it, which I seasoned with garlic powder and parmeasan cheese. I seasoned my chicken breasts with seasonings my family and I like and used shredded mozzerella cheese instead of monterey jack slickes (again that's what I already had on hand). It was a smash hit at home and I will def make again.

 
Nov 29, 2010

Family loved this and being a beginner cook and male to boot i found this a simple thing to cook along with some fetticuni and looking forward to alot more

 
Jul 23, 2011

I made this for my husband a few days back and he loved it. I used Roma and Sun-Dried Tomatoes Pasta Sauce and generic italian style bread crumbs.

 
Jan 03, 2011

I thought this recipe was good. My only complaint is that the chicken was a little bland without the sauce. Next time I would add some seasonings in with the bread crumb/ Parmesan mixture. Other than that it was good. My hubby liked it too- he's not one for Italian.

 
Feb 16, 2011

Very easy chicken parmesan. Everyone loved this at my house.

 

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Nutrition

  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 1160 mg
  • 46%

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

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