I can remember my mom making this recipe for me all the way back to high school! It has been a favorite of my entire family for well over a decade. There is something about the bread crumbs mixing with the parmesan and then that tiny touch of paprika that just WORKS. You can do this as chicken breasts, but I prefer tenders because there is more surface area for the breadcrumb goodness and they get nice and crispy without drying out. We served ours over an easy kale caesar. I think these would be divine over alfredo for a super rich and filling meal, or simply served alongside the grain of your choice with a roasted veggie. Mom also says it’s divine with mashed potatoes!

*FREEZER FRIENDLY: You can make a large batch of these tenders at once and freeze them! Mom freezes them in the casserole dish she plans to bake them in. She freezes them raw and you can bake once defrosted or from frozen. 

Without further ado, here is the recipe for

Parmesan Baked Chicken

You will need:

• 1 c dry bread crumbs (can be whole wheat or white)
• 1/2 c grated parmesan cheese
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1 pound chicken breast tenderloins or chicken breasts*
• 4 tbs melted butter**

*If you have chicken breasts but prefer tenders, simply cut them using sharp kitchen scissors. 

**Berta says for a lower fat option you can also spray the chicken with Pam olive oil spray instead of using butter. 

To make:

1. In a shallow pan or bowl, combine the bread crumbs, parmesan cheese, paprika, garlic salt, and pepper. 
2. In a separate bowl, melt the butter.
3. Dip the chicken pieces in the butter, then roll in the bread crumb mixture. 
4. Arrange chicken in a casserole dish, or you can place them so that they do not touch on a baking sheet lined with parchment paper (if using bone in chicken, place it skin side up)
5. Bake uncovered at 350 for 45 minutes to an hour. (I have found that the tenders take 45 minutes whereas whole breasts or bone in chicken takes an hour)

Below is how I served this dish to the little people. I told them it was tiny pasta (they all LOVE the harvest grain blend) and chicken fingers. Worked like a charm. Not pictured: ketchup (duh!)

Parmesan Baked Chicken

November 7, 2020

Prep: 5 min

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By: Kate

Ingredients

• 1 c dry bread crumbs (can be whole wheat or white)
• 1/2 c grated parmesan cheese
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1 pound chicken breast tenderloins or chicken breasts*
• 4 tbs melted butter**
• *If you have chicken breasts but prefer tenders, simply cut them using sharp kitchen scissors. 
• **Berta says for a lower fat option you can also spray the chicken with Pam olive oil spray instead of using butter. 

Directions

• Step 1 In a shallow pan or bowl, combine the bread crumbs, parmesan cheese, paprika, garlic salt, and pepper. 
• Step 2 In a separate bowl, melt the butter.
• Step 3 Dip the chicken pieces in the butter, then roll in the bread crumb mixture. 
• Step 4 Arrange chicken in a casserole dish, or you can place them so that they do not touch on a baking sheet lined with parchment paper (if using bone in chicken, place it skin side up)
• Step 5 Bake uncovered at 350 for 45 minutes to an hour. (I have found that the tenders take 45 minutes whereas whole breasts or bone in chicken takes an hour)

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