New this month
Get the Allrecipes magazine

Ritzy Chicken

Justin Rand

"Can prep early and refrigerate for up to 2 days."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 327 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish.
  3. In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
  4. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).

Nutrition Facts


Per Serving: 327 calories; 9.5 g fat; 19.2 g carbohydrates; 39 g protein; 85 mg cholesterol; 609 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

I followed the recipe exactly. The chicken came out very moist, however the gravy/sauce was solid in the bottom of the pan. Was not able to spoon it over the chicken as I served it. Not sure ...

This was pretty good. Instead of using corn starch, I made a roux in the same pan I fried the chicken in, I also used regular milk. So I basically made a cream sauce, then added the parm chees...

The family liked this one except the sauce was unappealing to my son. It looked curdled and jelly like, and he's got a thing about texture when he eats. Hubby said it tasted really good but ha...

I made this tonight using 3 chicken breasts. We like "saucy" recipes because baked chicken can be a little dry, so I used the entire can of FF evaporated milk and increased the parmesan cheese....