This baked parmesan chicken is a very versatile recipe that my mom usually makes for salads, but can also be eaten with pasta, veggies, with or without a sauce, or anyway you want!
This time we ate it with salad. We start with two to three large chicken breasts sliced and pounded thin.
The bread crumb mixture contains 1/2 cup plain (or italian or parmesan flavored!) bread crumbs, 1/2 cup panko bread crumbs (we love it extra crunchy!), 1/2 cup parmesan cheese, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp basil.
The chicken can be dipped in egg or milk before being dipped in the bread crumbs, but it isn't necessary. Sometimes my mom and I do dip it in liquid first, this time I didn't.
My mom has devised a way to cook the chicken in the oven without it getting soggy. The chicken is surrounded by heat in the oven and clean-up is easy because of the foil. It doesn't need to be fried on the stove first (but it definitely can be for a browner color).
She stacks a cooling rack with legs on a baking sheet lined in foil.
Baked Parmesan Chicken Recipe
2-3 large chicken breasts
1/2 cup bread crumbs
1/2 cup panko bread crumbs
1/2 cup parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
Mix the last 7 ingredients together and coat the chicken in mixture. Bake at 450 degrees F for about 1 hour, flipping the chicken over halfway through cooking.
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