READY IN 1 hr

Ritzy Chicken

Read Reviews (4)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
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.
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).

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

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.

—KarenB

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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.

—Hooterschick

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4 Ratings

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!

—Linda Farrell

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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.

—beechmom

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Nutrition

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.

Nutritional Information

Ritzy Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 327
Calories from Fat: 86

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 3.9g 19 %
Cholesterol 85mg 28 %
Sodium 609mg 24 %
Potassium 506mg 14 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 0.9g 4 %
Protein 39g 78 %
Sugars 7.9g
Vitamin A 16 %
Vitamin C 13 %
Calcium 50 %
Iron 22 %
Thiamin 12 %
Niacin 152 %
Vitamin B6 34 %
Magnesium 20 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.