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
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  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 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!

 
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.

 

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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.

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