Crispy Parmesan Chicken

Hm, this one looks easy enough for me to try.


1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup  seasoned dry bread crumbs
1/4 tsp. paprika
1/4 tsp.  salt
1/4 tsp. black pepper
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
3 Tbsp. butter or margarine, melted


HEAT oven to 400°F.
MIX cheese, crumbs and seasonings in shallow dish.
DIP chicken in butter; coat with cheese mixture. Place in 15x10x1-inch pan sprayed with cooking spray.
BAKE 20 min. or until chicken is done (165ºF).


-For the coating, I used Italian bread crumbs, grated Parmesan, (kosher) salt, and fresh-ground pepper, along with a few shakes of shredded Parmesan. No paprika. Couldn’t find it.
-In the melted butter, I mixed in some garlic and some onion powder.. just a bit of each.
-I let a bit of butter melt in the baking dish while the oven was preheating. When it was time to coat the chicken, I dipped it in the seasoned butter, then in the crumb mixture, then laid it in the buttery dish and turned it so that the outside coating also got buttery, top and bottom.
-I baked it for about 5-7 minutes longer than suggested.
-These given measurements only gave me enough for 4 breasts rather than 6. It was cool, we just had it with pasta to fill the extra space, but if we were wanting to make just this, we’d need to increase the coating amount for sure, and probably a bit more butter too. It was well enjoyed by all… even the little dude, after his corn was gone and he knew he had to resort to other foods.

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