Parmesan Crusted Chicken Breasts

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 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

  • Pre-heat oven to 500 degrees F.
  • Cut potatoes into halves or quarters, depending on thickness.
  • Cover the large cookie sheet with foil.
  • Place potatoes on the cookie sheet.
  • Combine with peppers, onions, garlic and crushed red pepper flakes.
  • Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tbsps.
  • Season liberally with salt and pepper.
  • 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.
  • Toss mixture with tongs, turning the potatoes after 15 mins.
  • When the potatoes are cooked, transfer them to a serving dish. Peel the foil off the cookie sheet and discard the foil.
  • While the potatoes cook, prepare the chicken.
  • 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.
  • Pile the shredded cheese on the work surface created with the waxed paper or foil.
  • Season chicken breasts with black pepper.
  • Press the breasts firmly into the cheese.
  • Coat both sides of breasts with as much cheese as possible.
  • Add 1 tbsp extra-virgin olive oil to the skillet.
  • Place breasts on skillet and cook for 7 mins each side, until cheese forms an even, golden casing around the tender chicken breasts.
  • While chicken cooks, combine chopped tomatoes with basil in a small bowl.
  • Season it with salt and pepper as per taste.
  • Drain off any excess oil from chicken when removed from the skillet.
  • Top chicken with big spoonfuls of tomato-basil mix and serve with potatoes, peppers and onions.