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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

409.1 calories; protein 33.8g 68% DV; carbohydrates 10.1g 3% DV; fat 25.4g 39% DV; cholesterol 186.7mg 62% DV; sodium 326mg 13% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2005
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 whipping cream (25 grams of fat down to 0); 1/8 cup of olive oil in a nonstick skillet; and chicken breasts instead of the dark meat, you knock the points down to 6 per serving. It tastes just as great...and it almost knocks the fat out of the recipe. Read More
(100)

Most helpful critical review

Rating: 3 stars
10/25/2007
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 leftover eaters so I doubt this one will stay in our recipie box. Read More
(7)
112 Ratings
  • 5 star values: 61
  • 4 star values: 35
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
03/01/2005
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 whipping cream (25 grams of fat down to 0); 1/8 cup of olive oil in a nonstick skillet; and chicken breasts instead of the dark meat, you knock the points down to 6 per serving. It tastes just as great...and it almost knocks the fat out of the recipe. Read More
(100)
Rating: 5 stars
08/04/2004
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 side of tomato sauce. I could eat this chicken dish every week. The fresh basil makes it fantastic! I use the leftover egg mixture and crumb mixture to coat zucchini and fry them up after - makes yummy zucchini sticks as a side dish! Oh, I use half olive oil and half vegetable oil just to mellow out the flavor. This is SOOO good. If I could give it 6 stars I would. Oh, one more thing, I also flattened the chicken breasts with a mallet between two sheets of saran wrap before I coated them. The texture and thickness is perfect that way. You could also butterfly them. (Just gets more of the yummy crumb mixture on it then, yummy!!!) Read More
(37)
Rating: 5 stars
11/07/2003
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. Read More
(19)
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Rating: 5 stars
03/24/2015
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 Mediterranean style I finished this with some fresh chopped parsley and served it with lemon slices. Yum! Read More
(12)
Rating: 5 stars
09/30/2003
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. Read More
(12)
Rating: 5 stars
10/22/2003
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 think I'll salt the chicken a little before breading. The breading had a great flavor but the chicken could use a little. Read More
(11)
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Rating: 5 stars
12/08/2004
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 and about 5-7 uncovered). I served with a salad couscous and a glass of wine. Fantastic flavor and quick enough for a weeknight. Thanks Suzanne! Read More
(9)
Rating: 3 stars
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 leftover eaters so I doubt this one will stay in our recipie box. Read More
(7)
Rating: 5 stars
09/30/2003
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". Read More
(7)