Vida Recetas Editorial
Are you looking for an easy and delicious chicken recipe? Parmesan chicken breasts are a perfect choice: juicy on the inside, crispy on the outside, and with an irresistible cheesy flavor. This recipe, originating from Italian cuisine but very popular worldwide, is characterized by its golden crust of saltine crackers and parmesan, giving it a unique texture and a savory touch that everyone loves.
It's ideal for a weeknight dinner, as it requires few ingredients and takes less than 30 minutes to prepare. The marinade in Dijon mustard and white vinegar adds a tangy touch that balances the richness of the cheese, while high-temperature baking ensures the chicken stays tender and the coating perfectly crispy.
You can serve it with a green salad, mashed potatoes, or even in a sandwich. If you like to experiment, try adding herbs like oregano or thyme to the cracker mixture, or a pinch of garlic powder. This baked chicken recipe will become your favorite!
Prep
30 min
Cook
20 min
Servings
4
Calories
350 kcal
Mix the mustard, vinegar, salt and pepper in a large bowl. Add the chicken breasts, mixing well so that they are covered with the mixture. Macerate for 2 hours. Grind or process cookies. Add the cheese, butter, salt and pepper. Mix well. Pour this mixture into a deep plate.
Drain the breast fillets and pass them through the cookie mixture, pressing lightly so that the mixture adheres well to the chicken. Pass the breasts on a tray with aluminum foil on the bottom and place in the preheated oven at 450°F (200°C) for 15 to 20 minutes or until cooked.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 20 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
