To make my grandma’s recipe faster to cook, I took a page from some of my other fast chicken dinners like Chicken Marsala and Chicken Piccata and halved the chicken breasts lengthwise with a long, sharp knife. Halve the boneless, skinless chicken breasts for faster cooking time. Paprika doesn’t add much flavor, but it does add a warm sheen to the crust as it bakes. If grating your own, be sure it’s extra fine so it melds in with the bread crumbs, making the exterior crisp and not soggy.Īdd paprika for color. I use the grated Parmesan from the deli department. Freshly grated Parm is the only way to go no matter what you’re cooking. Skip the canned cheese and use freshly grated Parmesan.
The coating mixes in better with the grated cheese, and covers the chicken uniformly for an extra crisp crunch. While the panko did have a nice crunch, my family preferred good old Italian seasoned bread crumbs more. Thinking this recipe might be better with the extra crunch panko bread crumbs provide, I tried it with both panko and regular bread crumbs. Use seasoned Italian bread crumbs instead of panko. What’s In the Parmesan Bread Crumb Coatingīaking these chicken breasts is a healthier way to get the crunch we all love. Because it adds just a bit more tang and moisture to low-fat chicken breasts, I choose to use mayo most every time. Grandma had two versions of this recipe, essentially the same but with one ingredient variation that’s your call to make: To use mayo or butter to dredge the chicken breasts before the bread crumb mixture. No matter if you dress it up or not, Grandma was right: It’s a classic that should be repeated again and again. This easy baked chicken breast dinner recipe is so good stripped down as is, with the addition of veggies for a simple sheet pan meal, or turned into a healthier baked Chicken Parmesan with marinara sauce and noodles. To me that means she and Grandpa must have really liked it, or maybe the ladies in her golf group couldn’t stop raving about it so she wrote it down more than once.
This Parmesan crusted chicken recipe is just one of the recipes Grandma Mary Jane had made multiple copies of. I’ve gone back to that bag of recipes several times and every time I do, I discover a new to me, easy family classic I realize readers would love to. She figured as the most visible cook in the family, there may be some family jewels I hadn’t yet mined. Totally organized as only Aunt Jill would be sure to do. This easy Parmesan crusted chicken recipe layers mayo, bread crumbs, and high heat to make it crispy on the outside, juicy on the inside, and ready to eat in just about 30 minutes.Ī few years ago, my Aunt Jill bequeathed to me an entire gallon freezer bag filled with my Grandma’s recipe cards.
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