SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Oven-Fried Parmesan Chicken

Makes: 12 servings
Prep 30 mins Bake 375°F 45 mins
Oven-Fried Parmesan Chicken
  • 1/2  cup  refrigerated or frozen egg product, thawed, or 2 eggs, beaten
  • 1/4  cup  fat-free milk
  • 3/4  cup  grated Parmesan cheese
  • 3/4  cup  fine dry bread crumbs
  • 2  teaspoons  dried oregano, crushed
  • 1  teaspoon  paprika
  • 1/4  teaspoon  ground black pepper
  • 5  pounds  meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
  • 1/4  cup  butter or margarine, melted
  •  Snipped fresh oregano (optional)

1. Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.

2. Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces dont touch. Drizzle chicken pieces with melted butter.

3. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degrees degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.

Nutrition Facts (Oven-Fried Parmesan Chicken)
  • Servings Per Recipe 12,
  • cal. (kcal) 198,
  • Fat, total (g) 9,
  • chol. (mg) 79,
  • sat. fat (g) 4,
  • carb. (g) 6,
  • fiber (g) 0,
  • pro. (g) 23,
  • sodium (mg) 363,
  • Starch () 1,
  • Lean Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe