Sue Gregg's Baked Parmesan Chicken Recipe Demonstration

Baked Parmesan Chicken

Tender and Tasty enough to classify as "gourmet" but easy to prepare from Main Dishes Click here to request a printout of this recipe

Assemble Ingredients and Equipment

STEP #1 Blend in blender until small bread crumbs are formed; pour into shallow bowl:

whole grain bread to make crumbs

parsley

Parmesan cheese

salt

Garlic Powder

Blend

Step #2 Trim visible fat from chicken pieces; dip pieces in butter or milk; pour any remaining butter into baking pan, or for reduced fat spray the pan with non-stick spray:

Trim Fat from Skinned Boneless Chicken Breast Pieces

Melt Butter (unsalted preferred) or use nonfat milk as needed (for reduced fat)

Take Care Not to Burn Hands!

Pour Butter into a Dipping Saucer

Pour Crumbs into a Dipping Saucer

Step #3
Coat chicken pieces in crumb mixture on both sides; place in single layer in baking pan.

HURRY UP VARIATION
Very juicy and quick. Lay chicken pieces dipped in milk or butter in pan; generously sprinkle crumb mixture over the top. Bake covered.

Coat Both Sides of Each Piece in Butter

Coat Both Sides of Each Piece in Crumbs

Place in Baking Pan

Cover Pieces with Remaining Crumbs

Low Fat Alternative with Milk

Spray Pan

Pour Milk into Dipping Saucer

Dip Both Sides in Milk

Dip Both Sides in Crumbs

Step #4
Garnish with paprika; bake uncovered until tender; baste 2 or 3 times during baking. Cover with foil if chicken begins to brown too much before done.

Paprika

Bake Uncovered Until Tender

Baste

Cover with Foil if Chicken Begins to Brown too Much

Remove from Oven

Serve

Enjoy!

Meat Stretcher "Nuggets" Variation