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Nutrition Facts
Serving Size 1 (155g) Recipe makes 8 servings
Calories 317
Calories from Fat 140		(44%)
Amount Per Serving		%DV
	Total Fat 15.6g	24%
	Saturated Fat 9.0g	44%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 104mg		34%
Sodium 603mg		25%
Potassium 354mg		10%
Total Carbohydrate 10.8g		3%
	Dietary Fiber 0.8g	3%
	Sugars 1.0g
Protein 31.9g		63%
detailed view... how is this calculated?

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Buttery Parmesan Chicken

Recipe #59151 | 1 hour | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Apr 10, 2003

A treasure originally found in an old copy of Taste of Home magazine many years ago that I adapted and have relied on many times over the years. Easy, yet elegant and delicious. A favorite dish I have turned to time and time again for guests. Not exactly a diet dish, I know, but worth it once in a while.

SERVES 8 (change servings and units)

Ingredients

1/2 cup unsalted butter or margarine, melted
2 teaspoons Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt (to taste)
1 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese, grated
8 boneless skinless chicken breast halves

Directions

1
In a shallow dish, whisk together melted butter, mustard, Worcestershire sauce, and salt.
2
In another shallow dish, mix together Parmesan cheese and breadcrumbs.
3
Dip each piece of chicken into first the butter mixture, then into the crumbly mixture to coat both sides.
4
Set into an ungreased 9x13" glass baking pan.
5
If there is any butter mixture left, drizzle it over the chicken.
6
Bake, uncovered, in a preheated 350 F oven for 40-45 minutes or until the chicken is cooked all the way through and the juices run clear.

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Featured Reviews for This Recipe

From: ala-kat

On Jul 26, 2008

Step away from the Dijon and find a good German mustard with bold flavor, This is an awsome dish, the chicken is moist and flavorful. Took the hints from others to add extra Worcestershire sauce & mustard. A keeper for sure.

0 people found this review helpful

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From: GT in SA

On Jan 30, 2007

I followed another reviewer's suggestions and doubled the dijon mustard and worcestershire sauce and the balance of flavours was just right. Left out the salt on account of using salted butter and found the dish still too salty for our tastes. Nevertheless a great recipe which lends itself to being tweaked to suit personal tastes. For this four stars, otherwise it would be five.

2 people found this review helpful

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From: Sous Chef Bentley

On Feb 6, 2007

LOVED IT! QUICK TO PREPARE, RESULTING IN A VERY MOIST & TENDER CHICKEN!! I actually forgot to add the salt, so next time I would omit it. I also agree with other reviewers, I would definitely double the dijon mustard & worcestershire sauce to give it more pizzaz. Thank you!

4 people found this review helpful

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From: debarra

On Aug 28, 2006

This was delicious! I only had 4 chicken breasts, but made the sauce exactly as the recipe said. The chicken came out moist and flavorful. I think the key is to make sure you have really good, fresh, Italian breadcrumbs, not plain. I made my own using basil, oregano, parsley, a little garlic and onion powder.

3 people found this review helpful

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Read all 10 reviews