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Parmesan Crusted Chicken Breasts Recipe

Parmesan Crusted Chicken Breasts is a popular American Side-Dish
Author :
On :
Monday, 21 August, 2017
Category :
High-Protein Recipe
Course :
Side-Dish Recipe
Cuisine :
American Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 2 pounds - red skin baby Potatoes
  • 1 - small red bell pepper deseeded and cut into thin strips
  • 1 - Italian mild green pepper, deseeded and thinly sliced
  • 1- medium yellow skinned onion, thinly sliced
  • 4 - large Cloves garlic, peeled
  • 1 tsp - crushed red pepper flakes
  • 1/4 cup extra-virgin Olive oil
  • 2 cups - shredded parmesan
  • 4 - boneless, skinless Chicken breasts
  • 4 - Plum roma Tomatoes
  • 15 to 20 - fresh Basil leaves
  • Black pepper and salt to taste
  • How to Make Parmesan Crusted Chicken Breasts:

    1. Pre-heat oven to 500 degrees F.
    2. Cut potatoes into halves or quarters, depending on thickness.
    3. Cover the large cookie sheet with foil.
    4. Place potatoes on the cookie sheet.
    5. Combine with peppers, onions, garlic and crushed red pepper flakes.
    6. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tbsps.
    7. Season liberally with salt and pepper.
    8. Place potatoes in the oven and roast it for 20-22 mins, until the potatoes are tender and peppers and onions are crisp at the edges.
    9. Toss mixture with tongs, turning the potatoes after 15 mins.
    10. When the potatoes are cooked, transfer them to a serving dish. Peel the foil off the cookie sheet and discard the foil.
    11. While the potatoes cook, prepare the chicken.
    12. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large non-stick skillet over medium high heat, the pan must be very hot when the chicken is added.
    13. Pile the shredded cheese on the work surface created with the waxed paper or foil.
    14. Season chicken breasts with black pepper.
    15. Press the breasts firmly into the cheese.
    16. Coat both sides of breasts with as much cheese as possible.
    17. Add 1 tbsp extra-virgin olive oil to the skillet.
    18. Place breasts on skillet and cook for 7 mins each side, until cheese forms an even, golden casing around the tender chicken breasts.
    19. While chicken cooks, combine chopped tomatoes with basil in a small bowl.
    20. Season it with salt and pepper as per taste.
    21. Drain off any excess oil from chicken when removed from the skillet.
    22. Top chicken with big spoonfuls of tomato-basil mix and serve with potatoes, peppers and onions.


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