Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.




  • Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.

    Ads will not print with your recipe
  • Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.

  • Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.

  • Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.

  • Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

560.94 calories; 46.12 g protein; 24.56 g carbohydrates; 29.12 g fat; 229.23 mg cholesterol; 745.96 mg sodium.Full Nutrition

Reviews (1)

Read All Reviews
1 Ratings
  • 4 Rating Star 1
Breaded these mid-afternoon put in the fridge and took out about a half hour before I was ready to start dinner. This made Sunday dinner very easy. I just felt like there was something missing from the sauce but not sure what. I used chicken tenders and had no whole wheat bread so I just put some of my homestyle bread in my mini chopper to make the bread crumbs. Next time I'll probably put the chicken under the broiler at the very end just briefly as I would have liked a little crisper breading. However it was plenty moist we liked it and I will make this one again.