Parmesan Chicken

Perfect for summer: quick, easy, make-ahead chicken in a light Parmesan crust. Good hot or cold, as is or atop a salad or tucked into a sandwich.

Parmesan Chicken, make-ahead chicken for salad suppers, picnics, just to have on hand. | Weight Watchers PointsPlus 5 |

In thousands of hometowns this Independence Day, Americans will place hands over hearts as legions of dignified if aging veterans and their fresh-faced comrades convey our flag along tree-lined main streets.

And as day draws to a close, we’ll gather again on blankets and some times in boats to “oooh” and “aaah” as mid-summer night skies unfold a pageant of artistry and spectacle.

Between the parades and the pyrotechnics will be family reunions, neighborhood potlucks, church picnics, riverside barbecues and community fairs – all laden with summer bounty!

It’s no wonder that food-wise, the Fourth of July is the second-busiest holiday, after Christmas, for supermarkets.

You’ll make CHICKEN PARMESAN often for it’s a perfect make-ahead summer picnic contribution. For smaller servings for children or for potluck contributions where there'll be many food choices, cut the chicken breasts into smaller pieces before coating.

The chicken also freezes well and thaws quickly so can make for a quick supper some busy night, perhaps sliced thin and splayed fan-like across a bed of greens and garnished with sliced tomato or zucchini, mango or strawberry.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 15 minutes
Time-to-table: 35 minutes
  • 3 tablespoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1-1/2 English muffins (about 1-1/4 cups fresh crumbs)
  • 3/4 cup grated Parmesan cheese (about 1-1/2 ounces)
  • 1/4 teaspoon additional pepper
  • 1 tablespoon melted butter
  • 2 pounds boneless, skinless chicken breasts

Heat oven to 450F/230C.

DRESSING Whisk together dressing ingredients in a low, flat dish suitable for dipping chicken breasts.

COATING Process the English muffin halves in food processor until finely ground. Add Parmesan, pepper and butter and pulse two or three times until well blended. Transfer coating mixture to a second low, flat dish.

CHICKEN Cut breasts into eight pieces, about 4 ounces each. Dip each chicken piece in the dressing, then the coating, covering completely with each. Place on a baking sheet and bake for 15 – 20 minutes until the juices run clear or the internal temperature reaches 160F/70C.

SERVE Serve hot from the oven or refrigerate to serve cold later.

NUTRITION INFORMATION Per piece: 202 Calories; 6g Tot Fat; 3g Sat Fat; 78mg Cholesterol; 372mg Sodium; 1g Carb; 1g Fiber; 1g Sugar; 30g Protein. WEIGHT WATCHERS POINTS WW Old Points 4 & WW Points Plus 5.

Impromptu Salad Salads: Perfect for Parmesan Chicken

Parmesan Chicken, make-ahead chicken for salad suppers, picnics, just to have on hand. | Weight Watchers PointsPlus 5 |

Parmesan Chicken is perfect for summer salads, sandwiches and quick snacks.

More Easy Chicken Recipes

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© Copyright 2003, 2007 (online), 2009, 2015 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I'm thinking I could use whole wheat panko crumbs to make this and it would be pretty SB friendly. Just the thing for my two nephews who are coming next week to stay (maybe for five days, yikes.) I like the idea of smaller pieces for kids, maybe even cut in strips and call them "chicken fingers."


  2. Thanks so much, Alanna, for featuring my zucchini post in BlogHer today.You really made my day. And thanks for introducing me to your blog. Now that I'm "older and wiser," I appreciate vegetables much more and am excited to try lots of new recipes.



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna