"This recipe was inspired by a wedding reception that I attended. The original was stuffed with a creamy white cheese (possibly Gouda). I omitted the cheese on the inside, and instead opted to add Parmesan to the outside. This is delicious! Crunchy on the outside and moist on the inside. The measurements for the marinade are an estimate." — rkbamom
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light olive oil
chopped fresh basil
1 1/2 teaspoons
ground black pepper to taste
skinless, boneless chicken breast halves
hard sourdough pretzels
freshly shredded Parmesan cheese
1 1/2 teaspoons
I was looking for another Faceless recipe. Well it took me over an hour to find this, it sure was worth the Wait!. I had bone in thighs and only let them marinade for 1 hours. Not sure why it seems everyone wants to throw away perfectly good marinade, when all you have to do is boil it first or use it on the meat prior to cooking. I rolled the chicken in the crumb mixture and poured the herbed oil over the chicken BEFORE I baked it! The oil helped the crumbs stick to the chicken and gave it a Super crispy crust! This chicken was moist and Very flavorful! I didn't have any basil so I used a little bit of dried tarragon. My DD and her friend sat down for dinner before they went out to a party and the friend loved the chicken! Hard to impress a teenage girl, seems I pulled it off:) Thank you rkbamom will make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Pretzel and Parmesan Crusted Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 579
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