Saturday, September 20, 2008

Parmesan Chicken

Parmesan Chicken
This delicious Parmesan Chicken is marinated in olive oil, garlic, and poultry seasoning before it's baked.

(Updated September 2008) I've been working my way through the recipe archives, updating my earliest recipes with better photos and sometimes better instructions too. What I remember about this version of Parmesan chicken is how the chicken is marinated in olive oil, garlic, and a little dried poultry seasoning all day before it's coated with whole wheat bread crumbs and Parmesan and baked. I got this recipe from a blog that no longer exists, and when I made it again recently to take these photos, I still loved the way this chicken turned out. If you're a South Beach Dieter, maybe the hardest thing about the recipe will be finding 100% whole wheat bread crumbs, but you can make your own bread crumbs from 100% whole wheat bread. If you're someone like me who doesn't use a lot of bread crumbs, store leftovers in the freezer until you're ready to make this again.


Trim the chicken and make small slits the length of the chicken to help the marinade penetrate. Then marinate in the fridge all day in olive oil, garlic, and poultry seasoning.

When you're ready to cook, let the chicken come to room temperature while the oven heats. Then dip each chicken piece in a mixture of 100% whole wheat bread crumbs and parmesan cheese.

My original instructions said to bake this 30-40 minutes, but when I made it recently I just baked it until the chicken felt firm (about 25 minutes), and then browned the top of the chicken under the broiler for a few minutes. Don't overcook or the chicken will be too dry.


Parmesan Chicken with Garlic and Herbs
(Makes 4 servings; recipe slightly adapted by Kalyn from a blog that no longer exists)

Ingredients:
4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese

Instructions:
Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into ziploc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.

Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)

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South Beach Suggestions:
This recipe would be phase two for the South Beach Diet, due to the bread crumbs. This would taste great with something like Roasted Asparagus and Mushrooms or Roasted Broccoli with Garlic, which could cook along with the chicken in the oven.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Baked Chicken with Parmesan:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Baked Chicken Strips with Mustard, Almond, and Parmesan from Kalyn's Kitchen
Parmesan Chicken from Simply Recipes
Chicken Parmesan from Nook and Pantry
Parmesan Chicken Tenders with Sweet and Spicy Ketchup from Prudence Pennywise
Very Good and Different Chicken Parmesan from Bad Human
(I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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64 comments:

Ruth said...

That chicken looks awesome. Like you, I love to use panko bread crumbs. They make the coating soooo crisp.

Kirk said...

Kalyn - Looks like you did an awesome job on this one!

Anonymous said...

I saw the original post (the "Vampire" recipe) a few days ago, and thought it looked like a good one to try. I'm glad that you did it and gave it a thumbs up, as I trust your taste.

mg said...

This chicken looks great!

I have some left over chicken breasts in the freezer from before (which always pops up everytime i go through the drawers and always saying to myself, one day, i'll cook you) that needs cooking. Only thing is my other half doesn't like parmesan cheese while i can't get enough of it...

I wonder what sub i can use? I'll have to think of this one carefully...

if you have any suggestions, please let me know - the chicken's begging to be cooked!

LERA said...

Absolutely lovely photography--it looks very tempting !! I do like going through your blogs,they sound quite interesting !

Suzy said...

I'm making this tonight with some angel hair pasta! I'll let you know how it turned out!

Bella said...

How difficult is it to find whole wheat panko breadcrumbs? I can find panko breadcrumbs at my local Safeway, but I don't think they have whole wheat ones. Where did you find it? Would an Asian market have them?

Kalyn said...

Bella, in Utah I can only find the whole wheat Panko crumbs at Wild Oats. If you don't have a Wild Oats, you might check some other health food store.

Peter M said...

Kalyn, this does look very appetizing and you can used ground nuts in place of bread crumbs too.

MyKitchenInHalfCups said...

Ah, do you realize that is so totally awesome . . . have to make that.
I've been able to find whole wheat panko can you believe!

Valentina said...

I am always amazed at how good you are with your recipes - saving them,, going back, updating..I need to get tips off you now that I am back blogging. I love this chicken.It is probably quite moist due to the long time marinading. The tip about freezing breadcrumbs was great because I use them very rarely.

Kalyn said...

Peter, thanks. It was tasty!

Tanna, I used to be able to find the whole wheat panko here at Wild Oats, but since it turned into Whole Foods, they don't have them any more. I still have some in the freezer, but meanwhile I'm asking them to order it for me.

Valentina, glad you like the freezing tip! You're right that the marinating time does keep the chicken moist.

Paz said...

Yum!

Paz

Amy said...

Kalyn,
This is so awesome! Living in NJ, the chicken parm you can get at italian restaurants here is so tasty. Yet when I go home and try to recreate it, it never works. I think you've got the formula! I also love that it's oven - baked...great for company. This is definitely getting topped with homemade tomato sauce and fresh mozzerella.
You are a kitchen goddess!

Cole said...

This looks really yummy...and easy (as a novice cook, that is very important to me) I'm trying it tonight! :)

Natasha said...

Parmesan chicken has long been on my list of recipes to try. I guess I'm one step closer after that picture!

Cole said...

Mmmm This turned out so deicious! Thank you!

Kalyn said...

Thanks Paz, Amy, and Natasha.

Cole, so glad to hear it. I love encouraging people who are new to cooking!

Cathy - wheresmydamnanswer said...

This really looks great and I love recipes that use Panko bread crumbs as they always add so much to the recipe!! I will try this one. :)

Anna said...

wow, this dish looks fabulous. so crunchy. i've recently started eating a lot of chicken (never really enjoyed it before) so i might have to give this a go!

Julia said...

This is the kind of simple dish I never think to make, but I just might this week. One question though...I'm gluten free. I see someone recommended using ground nuts as a flour alternate? any other ideas for South Beach friendly breading alternatives? It would also be nice to find something I could eat in phase one. Thanks!

Kalyn said...

Julia, you could substitute almond meal for the bread crumbs. I've had good luck using that, like I did in the recipe for Baked Chicken Strips with Mustard, Almond, and Parmesan.

Roberto Mendoza said...

First, I would like to say that I've been reading your blog for two or three years and I love it.
Second, I like this recipe quite a bit. I have an alternate way of making it: instead of using the whole breast, you can butterfly it, and then use a meat tenderizer (mallet) to flatten it and make it as thin as possible without breaking up the flesh, so that you get a very thin chicken steak (also works with beef or pork); then coat it with the crumbs and cheese, and whatever else you put in it, the way you would normally do it, and then fry it in olive oil. My mom used to make this when I was a kid, and now I make it once in a while. She called it "chicken milanese", but I don't know if this even exists in Italy. Just my two cents.

Now I'm off to try the cannellini bean with mint recipe. Thanks.

Kalyn said...

Roberto, I love the sound of your Chicken Milanese, whatever you want to call it. Thanks for the nice words about the blog too. Always nice to know someone is liking it.

readhead said...

Great recipe. I gave this a try last night for dinner and it came out great. I did not have any bread crumbs on hand though so I whirled up some onion rolls in my mini food processor which made the cheese mixture extra delicious.

Kalyn said...

Readhead, thanks for letting us know you liked it. Mmmm, onion sounds great with this.

Nate-n-Annie said...

Kalyn,

first of all, LOVELY chicken!

Question: when you're updating recipes, do you actually go back and edit the original post, or do you create a whole new post and reference the new one from the old one?

Kalyn said...

Nate-n-Annie, one of the best improvements Blogger made in the last few years is that you can update a post by changing the date, and it moves it forward but keeps the url the same. Since they made that fantastic change, I do actually go back and edit the old post, then change it to the current date. I put (updated) at the beginning of the post hoping it gets re-indexed in Google, and to alert anyone who might have bookmarked it.

Susan said...

Thanks for delicious recipe. I've made this a few times and think the overnight marinade is especially key. This is also a great "take-along" meal if you're delivering a meal to someone (I served it over some pasta and red sauce). I also added some Italian seasonings to the panko mixture, and baked the chicken on a cooling rack (placed in a cookie sheet), since my chicken tended to get a little soggy at the bottom. Thanks again!

Kalyn said...

Susan, happy to hear you liked it. Thanks for the tip about the rack; good idea.

Liz said...

I saw this on Pinterest and think I'm going to have to give it a shot. I see that you use Penzey's poultry seasoning. Isn't Penzeys Spices the BEST!?!?!

Kalyn said...

Liz, I have been a Penzey's fan for many years. I also like The Spice House (Bill Penzey's sister.) Hope you enjoy this!

Priyanka said...

Hi,
The recipe looks fab. Will definitely be trying it this weekend. Don't think I;d find the poultry seasoning here in India - would a dry bbq rub work? Or any other suggestions ?
Thanks

Kalyn said...

Priyanka the poultry seasoning I have is a blend of dried spices with sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice,thyme, marjoram, and ginger.

You could use a few of those spices, whatever you have but I also think any spice blend that tastes good on chicken will work.

Ruby said...

I'm bookmarking this for a celebratory dinner once Hubby and I make it through Phase One. I have a freezer full of whole wheat bread crumbs, because I use the bread for my kids' lunches then put the end pieces into a blender and then freeze them for later use.

Annie said...

The whole family loved this chicken. Thanks so much for the recipe. I also used your post on cooking dry beans in the crock pot today. So glad I found your site!

Kalyn said...

Annie, thank you. Glad you are enjoying it.

Casey said...

Hi Kalyn! I'll be cooking this recipe this weekend and I'm so excited! But what kind of parm do you use? Grated? Shredded? Or slices? I couldn't figure it out! Thanks so much!

Kalyn said...

Casey, there is a photo of the Parmesan mixed with the breadcrumbs, but I should have been more clear. It's the finely grated Parmesan cheese; will edit.

Casey said...

Thank you! I figured it was from the picture but I just wanted to make sure. Thanks so much!

mbcards said...

Instead of the whole wheat bread crumbs try crushed pork skins, they are amazing!

Kalyn said...

Pork skins might be tasty, but they would not be South Beach Diet approved because of the saturated fat. They would probably work for low-carb dieters though.

LiLKuntryCutie said...

Sooo... I found this chicken recipe on Pinterest! I am not a big Pinterest fan, but I saw it and it caught my eye. I have been wanting to make it, but I decided to make it for my husband for Valentine's Day! I am not normally the cook in the house, nor am I a very good cook. I made this off of your recipe, and it turned out amazing. This is an awesome dish for a quick meal and it tastes amazing. It can be healthy and it is still super juicy! Great recipe... Thanks!

Kalyn said...

So glad you enjoyed it and it turned out to be a good Valentine's Day dinner!

Nancy @ Nancy's Daily Dish said...

Sounds and looks so good! I'm going to make this tonight or tomorrow night.

Love your name to...I have a 17 year old named Kalyn! =)

Nancy

Kalyn said...

Nancy, how fun. I have been surprised at how common it is (my mom thought she made up the name!)

Reyhan Sun said...

Yum, looks so delicious! Thanks for posting this!

Rachelle Miller said...

I made this last week, and it was such a huge hit with my husband that I'm making it again tonight! The only thing I did different is add more herbs to it, such as Basil and Rosemary. Although tonight I'm going to make it without my additions to see how it is!
Thank you so much for posting this recipe!

Aimee said...

Thanks for the recipe! Looking forward to trying it!

Lisa Knight said...

This recipe looks absolutely yummy! Do you think the marinade and raw chicken could be frozen and cooked at a later time? I love freezer meals because they do make life easier for me. Thanks for the recipe.

Kalyn Denny said...

Lisa, I don't have enough experience with freezer meals to really know how that would work. I think it might, unless the garlic gets too strong when the chicken marinates in it for a long time. If you try it, I'd love to know how it turns out.

Karib526 said...

Is it really tsp or do you mean tablespoon?

Kalyn Denny said...

I assume you mean the garlic, and yes it is really teaspoon. You can certainly use more though if you want to.

Kitra Woodall said...

I found this recipe on Pinterest and am making it this evening for dinner-the pin I found said to coat the chicken in Parm, Greek yogurt and spices-was this the original version before you edited it?

Kalyn Denny said...

No, I haven't seen it like that.

Kitra Woodall said...

http://pinterest.com/pin/487303622150249443/ Here is the link

Claudia Salinitri said...

I found the recipe like others on Pinterest, and though mine came out soggy underneath, it was very good, served it with pasta and the next day for a salad in my daughter's lunch,

I too like Freezer meals, as someone commented above, and I freeze this in the marinade and when ready to cook just coat it with the breadcrumbs,

Thanks for the recipe!

Viviana Gonzalez said...

I just stumbled upon this recipe and I really want to make it for dinner but wondering.. Is it absolutely necessary to marinate it for a long time??

Kalyn Denny said...

Obviously it's your choice but the longer marinating time adds to the flavor.

Malina Debrie said...

I am not sure if my first comments posted or will post so here goes a second time. I love the photo. It caught my eye as it looks absolutely enticingly delicious. I am going to make this recipe tomorrow. I love parmesan and need some new ideas. I am wondering though, Other than pasta, are there other sides you might recommend?

Kalyn Denny said...

Malina, the comments don't show up until I publish them. If you look under South Beach Suggestions in the post there are a couple of vegetable recipe suggestions to go with this. I love rice, so I might serve it with some kind of rice as well as the vegetable. (You can enter "rice" into the search box to see all the different variations I have.)

colleen said...

Try toasting the panko crumbs first in a dry non-stick frying pan. Eliminates the need to broil the chicken. Also, if you put the chicken on a rack (like a cookie cooling rack)on a jellyroll pan--it comes out nice on all sides.

Kalyn Denny said...

Colleen, great tips; thanks for sharing.

Annie Pettit said...

my go-to chicken recipe: I use it all the time and it ALWAYS turns out perfect! I add different spices to the marinade every time: basil, oregano, cayenne pepper, crushed red pepper. my favorite is fresh chopped cilantro! I also add chopped mushrooms and tomatoes just before I bake it. :)

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