This Parmesan Chicken recipe originally came from the cookbook Bouquet Garni, a cookbook published by the alumnae of Mount Holyoke College in 1978. It is a collection of recipes from the alumnae and is full of delicious meal ideas. Parmesan Chicken has been a favorite for years, I love this recipe because you can mix up the crumb mixture and just keep it in your freezer. You can use just what you need for the number you are feeding. Once your chicken is defrosted you can put together a delicious meal very quickly. This recipe is good enough for company! The recipe says the crumb mixture is good on fish although I’ve only used it on chicken.
1-2 pounds of boneless chicken
½ cup butter
2 cups bread crumbs (seasoned work well too)
¾ cup grated Parmesan cheese
⅓ cup chopped parsley
¼ tsp garlic powder
1 Tbsp onion salt
1/8 tsp pepper
1 tsp paprika
Melt butter in a small pan. Combine remaining ingredients. Dip chicken in butter, then roll in crumb mixture and place in a shallow greased baking pan.
Drizzle butter that is left over the chicken. Cover with foil.
The nice thing about this meal is that you can put it together in the morning and then refrigerate till ready to cook. Bake ½ hour at 350 degrees covered; uncover and continue baking for an additional ½ hour. Bake until the chicken is tender.
Leftover crumbs store well in the freezer. Mixture can also be used on broiler-fryer chickens that have been cut up and skinned.