Baked Parmesan and Herb Chicken
Ingredients
The chicken
-
4
pieces
skinless chicken cutlets
The coating
-
1
cup
panko bread crumbs
-
⅔
cup
shredded Parmesan cheese
-
1
tsp
fresh rosemary, chopped
-
2
tsp
fresh thyme leaves
The sauce
-
4
Tbsp
light butter
-
1
tsp
Dijon mustard
-
1
tsp
Worcestershire sauce
-
1
tsp
minced garlic
Instructions
- Preheat the oven to 375°F.
- Combine the panko bread crumbs, Parmesan cheese, and fresh herbs in a bowl.
- Melt the butter in a saucepan and stir in the Dijon mustard, Worcestershire sauce, and garlic, then remove from heat.
- Dip each chicken cutlet in the butter mixture, then roll in the breadcrumb mixture, pressing gently to ensure the crumbs stick.
- Place the coated chicken cutlets on a baking pan and bake for about 30 minutes or until golden.
Nutrition Facts (estimated)
Servings
4
Calories
241
Total fat
9.5g
Total carbohydrates
6g
Total protein
7g
Sodium
mg
Cholesterol
mg
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