Parmesan Crusted Chicken Recipe

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Parmesan crusted chicken is very quick to prepare if you have made your coating ahead of time and have it stored in the refrigerator, ready to go. If you can’t find pine nuts, try using slivered almonds. The nuts and Parmigiano Reggiano® cheese make a crunchy coating for this Parmesan Crusted Chicken. You can use Dijon mustard or another spicy mustard to coat the chicken breasts. Baking the Parmesan Crusted Chicken breasts in the oven rather than frying them in oil or butter in a pan results in satisfyingly crunchy and tasty chicken that is also low fat.

Crunchy Parmesan crusted chicken served on a plate with fresh asparagus or green beans makes you think spring. Leftover Parmesan Crusted Chicken can be sliced into fingers and served as an appetizer or as a tasty surprise in a bag lunch.

Ingredients (Serves 8) Convert to Metric

  • 3/4 cup pine nuts
  • 3/4 cup grated Parmigiano Reggiano
  • 1 garlic clove
  • 1/4 cup fresh flat-leaf parsley leaves, packed
  • 1 teaspoon rosemary
  • 8 boneless skinless chicken breasts, 6 ounces each
  • 8 teaspoons Dijon mustard

Directions (This is Moderately Easy!)

Prep Time - 20 min | Cooking Time - 30 min

1. Toast pine nuts in a 300° F oven until golden.

2. Combine nuts and next four ingredients in a food processor and chop coarsely. Place in a shallow dish.

3. Brush top side of each chicken breast with 1 teaspoon Dijon mustard. Press mustard-coated side only into nut mixture.

4. Arrange breasts, coated side up, on a lightly greased baking sheet. Sprinkle with remaining nut mixture. Bake at 375° F for 25 to 30 minutes, until light golden brown.

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