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100% Parmesan Chicken

100% Parmesan Chicken

Add some cheese to your succulent chicken with this delicious recipe that uses parmesan cheese and a variety of spices.













Trans-fat Free, Low Carb, Sugar-Free


6 chicken breasts
halves, skinless, about 2 pounds
2 tablespoons butter
or margarine
½ cup Parmesan cheese
¼ cup bread crumbs
1 teaspoon oregano
1 teaspoon parsley flakes
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper


Heat oven to 400℉ (200℃). Spray 15x10x1 inch baking pan with no stick cooking spray.

Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.


Substitute ⅛ to ¼ teaspoon ground red pepper for black pepper.


* not incl. in nutrient facts


about 6 years

Excellent recipe! So easy and quick to make and low carb. Tastes great too!


almost 8 years

I baked for 15 minutes and then rested for 5 minutes and the breast was nice moist and juicy. Served it with a Caesar salad and found it to work well and was quite filling at one breast per serving. You could easily heat up pasta sauce and serve it with the sauce and over pasta of your choice. The breast itself was flavored quite nicely, delicate. I used softened butter to coat the breast and dip into the Parmesan mixture. The coating was nice and light (not heavy like some versions I've had) and it seems like the light butter coating along with the spice Parmesan coating added several layers of richness. For quick/easy and simpe I was really impressed and can understand why this recipe is so popular. Will make it again for sure.


over 12 years

Wow! My picky husband and son loved this! I used skinless/boneless chicken breasts and baked for about 15 minutes. Fast and easy recipe. Will add to my permanent rotation.


almost 13 years

So easy to make and reheats really well.

almost 13 years

This was nice, but could be improved. I'd add garlic to the coating next time and have something with a sauce accompanying. I had potato wedges and stir-fried mange tout. It needs something 'wet' with it. Chldren enjoyed it. I added cayenne pepper instead of black, which was nice.


about 13 years

extremely good!!


over 13 years

This was a great recipe! I only changed a couple things.. I used a Parmesan/Asiago/Romano cheese blend instead of just Parmesan. Also, instead of non-stick cooking spray for baking, I used a high-quality olive oil (the one I used from Olivier & Co. had notes of black pepper and artichoke, called Valdesano). For a red sauce, I used "Spicy Tomato Sauce" from (with twice the red wine) and served it all over spinach fettucini. WOW.


about 14 years

This is the best chicken i have ever had, and trust me i have been around i long time!!!!


about 14 years


almost 16 years

We are mostly chicken eaters & this dish was a great way to add varity to our chicken.

almost 17 years

this recipe is very easy and fast plus very good!!!

about 17 years

I have always like chicken parmesan and i could never make it. This recipe seems really easy to follow!

about 17 years

Absolutley delicious, a real joy to eat!!!!!!

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 22937% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 349mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 61g
Vitamin A 5% Vitamin C 0%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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