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    You are in: Home / Recipes / Parmesan Crusted Chicken Recipe
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    Parmesan Crusted Chicken

    Parmesan Crusted Chicken. Photo by ~Nimz~

    1/3 Photos of Parmesan Crusted Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    miss gracie's Note:

    Originally from Cuisine magazine, here is a wonderful way to prepare otherwise boring boneless, skinless chicken breasts. The crust on this chicken is delicious and the sage-butter sauce is divine! Excellent served with roasted new potatoes. Don't be intimidated by the number of ingredients or steps - it truly is simple to prepare. Prep time includes "resting" time for the crust.

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    Units: US | Metric

    For the chicken

    For the sauce


    1. 1
      For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
    2. 2
      Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
    3. 3
      Set aside.
    4. 4
      Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
    5. 5
      Individually dip chicken brests first in egg mixture, then in crumbs.
    6. 6
      Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
    7. 7
      Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
    8. 8
      After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
    9. 9
      Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
    10. 10
      Roast chicken until done, about 8 more minutes.
    11. 11
      While chicken is roasting, prepare sauce.
    12. 12
      For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
    13. 13
      Add wine, cream, broth, and remaining lemon juice.
    14. 14
      Simmer until reduced by half, 8-10 minutes.
    15. 15
      Whisk in remaining butter, one tablespoon at a time, stirring constantly.
    16. 16
      Add sage and seasonings.
    17. 17
      Place roasted chicken on a plate and top with sauce.

    Ratings & Reviews:

    • on February 12, 2003


      This chicken was excellent! I added more cayenne to make it a bit hotter. Very good!

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    • on June 08, 2003


      I only made the chicken without the sauce this time, but I still think this is a 5 star recipe. Very tender and tasty. I made 8 chicken breast halves, so doubled the recipe for the crust. This wouldn't have been necessary -- I ended up throwing away a lot of the egg mixture and the crumb mixture.

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    • on April 01, 2003


      I have made this chicken without the sauce before and it is OUTSTANDING! A beautiful lemon flavour and a crispy coating without a lot of fat! Today, I decided to add the sauce. I couldn't quite justify all the fat, so I used half-and-half instead of cream and didn't add the extra butter. I reduced by simmering and then thickened with cornstarch. It was an extra layer of flavour which added to the already wonderful chicken. For a really special occasion, I might make the sauce as posted, and it would be wonderful, I'm sure. However, the lower-fat version was very delicious. Thank you, Miss Gracie, for a chicken recipe that I will use again and again!

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    Read All Reviews (27)


    Nutritional Facts for Parmesan Crusted Chicken

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 672.0
    Calories from Fat 395
    Total Fat 43.9 g
    Saturated Fat 20.6 g
    Cholesterol 165.4 mg
    Sodium 1015.1 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 2.1 g
    Sugars 3.0 g
    Protein 37.2 g

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