19 Reviews of Parmesan Crusted Chicken

From: Paja

On Apr 1, 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!

From: bobchile

On Feb 12, 2003

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

From: lucy k.

On Jun 8, 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.

From: Napoleon Dynamite

On Jul 10, 2005

A+++ recipe. Easy and delicious. I used what I had on hand - dried parsley, bottled lemon juice, dried sage, chicken boullion cubes, etc., but the dished turned out just fine. I didn't have any oven proof pans so I just transferred the chicken to a pre-heated baking dish. One note: I only browned the chicken on one side, since the recipe left me a little unsure if I should brown both sides before baking. Turned out perfect.

From: The Thorn of Hudson, FL

On Nov 5, 2006

Very easy, very good! I used Chicken tenders instead of breast, and when it came time to put all the breadcrumb mixture together I placed everything in a large zip lock bag. Once dipping in the egg mixture I tossed the tenders in the ziplock bag, coated them well and placed them on the rack to "dry". This worked very well - clean up was a breeze. I'll be using the left over tenders (I made more on purpose) to make wraps with flour tortillas for the Buc's football game. BDavis - Hudson Fl

From: HEP MEP

On Mar 4, 2003

Very good chicken, and I really liked the sauce. My daughter passed on the suace, but my husband tried some and liked it too. I just have one question - in the sauce ingredients, lemon is not listed, but then you are supposed to add the lemon. I just squeezed in the other half of the lemon from the egg mixture - hope that was right. I also think this chicken could stand alone without the sauce - very,very tasty. I served it with long-grain and wild rice and frozen sweet corn. A real keeper! Thanks!

From: Sharlene~W

On Mar 21, 2007

I have to say this was one of the best chicken recipes I have ever eaten--at home or in a restaurant. The blend of the breadcrumbs, lemon rind (don't be afraid to use all that is called for) and the seasonings in the sauce was just fabulous. I ran across this recipe in Cuisine at Home where it was featured with roasted garlic potatoes and a salad with a creamy Parmesan dressing. I found this recipe was already posted, so I posted the potatoes (Roasted Potatoes With Garlic and Rosemary) and the dressing (Creamy Parmesan Dressing). If you want a perfectly sublime meal, try them all together.

From: atlfitgirl

On Feb 6, 2008

Delicious way to prepare crispy and tasty chicken breasts! The list of ingredients was kind of long, but it goes together quickly. I used the heel of some Italian bread I had leftover for the crumbs and had to resort to dried parsley since mine had gone bad. I LOVED the lemon zest and cheese in the breading... gave the chicken another dimension... a great contrast to the tender chicken. Instead of pan frying and then finishing in the oven, I just left the chicken on the rack and placed the whole pan in the oven for 20 minutes. I sprayed them with a little olive oil spray and they came out golden and crispy. I didn't make the sauce... it didn't need it, but might try it one day. Thanks for sharing a great recipe!!!

From: Jo Coburn

On Jan 6, 2008

This is fantastic!! It is well worth the effort it takes to make. I use a chicken base instead of broth to reduce the reducing time on the sauce. It usually takes longer than the 8-10 minutes so this saves 1/2 cup of liquid if I just add the 1/2 tsp of paste.

From: horseplay

On Aug 27, 2003

Yum yummy.