Parsley And Parmesan Baked Chicken Recipe

Name: Parsley And Parmesan Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. bottled Italian salad dressing; 3 to 3 1/2 lb. chicken, cut up; 1 egg, slightly beaten; 2 Tbsp. water; 1/2 c. grated Parmesan cheese; 1/3 c. fine dry bread crumbs; 1 Tbsp. snipped parsley; 1/2 tsp. salt; 1/2 tsp. paprika; 1/8 tsp. pepper

Servings: persons

1/4 c. bottled Italian salad dressing
3 to 3 1/2 lb. chicken, cut up
1 egg, slightly beaten
2 Tbsp. water
1/2 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
1 Tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper

1
Pour salad dressing into 9 x 13-inch baking dish; add chicken, turning to coat on all sides.
2
Cover and refrigerate 4 hours or overnight.
3
Occasionally tilting dish and spooning dressing over chicken.
4
Drain, reserving dressing.
5
Combine egg and water.
6
In a plastic bag, combine cheese, bread crumbs, parsley, salt, paprika and pepper.
7
Dip chicken into egg mixture, then shake a few pieces at a time, in crumb mixture to coat.
8
Return coated chicken to baking dish; spoon reserved dressing on top.
9
Bake at 350u00b0 for 45 to 50 minutes or until chicken is tender.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. bottled Italian salad dressing, 3 to 3 1/2 lb. chicken, cut up, 1 egg, slightly beaten, 2 Tbsp. water, and more.

Yes, Parsley And Parmesan Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsley And Parmesan Baked Chicken

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