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My review
Mediterranean Crusted Chicken
Suzanne
"A deliciously rich chicken entree that is best served with mild side dishes such as sauteed vegetables and French bread. This chicken has a great fresh basil flavor."
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Ingredients
1 h 5 m servings 409Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
- Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
- Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 77110 Ratings
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Most helpful positive review
3/1/2005
As a Weight Watcher, I was concerned about the number of POINTS values this recipe had...it had 10 per serving. If you use only egg white, instead of an egg; nonfat yogurt instead of heavy whip...
Most helpful critical review
10/24/2007
The flavor is great and the crispiness is something to behold. However, as leftovers all of the moisture turns the crispy to soggy and I found it difficult to like the 2nd day. We are big leftov...
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Newest
3/1/2005
As a Weight Watcher, I was concerned about the number of POINTS values this recipe had...it had 10 per serving. If you use only egg white, instead of an egg; nonfat yogurt instead of heavy whip...
8/4/2004
This is the best chicken recipe! It tastes just like something you'd get at an Italian restaurant (Papa Vino's Parmesean Chicken). I add mozzerella after the chicken is cooked and serve with a s...
8/20/2001
Tasty chicken recipe, the breading mixture comes out nice and crispy. I added 1/4 cup more cheese and Lowry's seasoning to the crumb mixture and 1 tbs extra basil.
3/23/2015
Everyone loved it (even the kids)! I did use boneless skinless chicken breasts instead of the thighs, and also added a bit of butter to the olive oil when frying the chicken. In true Mediterrane...
2/25/2002
Was a very nice and tasty chicken dish. Next time I will add a bit more salt to the breading and leave the foil off longer in baking- the "crust" was kind of soggy. Otherwise, very good.
5/14/2003
My and I both loved this. It was easy to prepare, although next time I'll probably do the bread crumbs before I go to work so that all I'll have to do that evening is coat and cook. Also, I th...
12/8/2004
This tastes like something you could get in a restaurant! I used boneless skinless chicken breasts, pounded to a quarter-inch thick, and reduced the oven time accordingly(about 5 minutes covered...
10/24/2007
The flavor is great and the crispiness is something to behold. However, as leftovers all of the moisture turns the crispy to soggy and I found it difficult to like the 2nd day. We are big leftov...
4/4/2001
Great recipe!! I made this scrumptious dish at the fire house and all the guys loved it. My buddy Pete rates this as "a keeper".