A yummy way to jazz up your everyday breaded chicken breasts.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.

  • Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

328.1 calories; 33.2 g protein; 21.8 g carbohydrates; 118.1 mg cholesterol; 351.1 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2005
This was the second time making these and I made a few changes with excellent results. I used chicken tenders as my son likes chicken strips - the first time they were a bit soggy but this time - I turned them after 15 minutes I broiled them for 5. I used 1/3 cup bread crumbs and sesame seeds. I didn't have an egg so I mixed a couple of tablespoons milk with sesame oil to dip in before breadcrumb mixture. Yummy will make often Read More
(18)

Most helpful critical review

Rating: 3 stars
10/30/2008
This was OK. No bells and whistles. Very simple. I too melted some butter in the dish and had no problem with sticking. I increased the parmesan cheese for more flavor. Read More
(3)
53 Ratings
  • 5 star values: 18
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
05/16/2005
This was the second time making these and I made a few changes with excellent results. I used chicken tenders as my son likes chicken strips - the first time they were a bit soggy but this time - I turned them after 15 minutes I broiled them for 5. I used 1/3 cup bread crumbs and sesame seeds. I didn't have an egg so I mixed a couple of tablespoons milk with sesame oil to dip in before breadcrumb mixture. Yummy will make often Read More
(18)
Rating: 4 stars
03/29/2010
This is a very good very simple recipe and will become one of my new go-to recipes if pressed for time! Read More
(11)
Rating: 4 stars
03/02/2005
We really enjoyed this one. Per some other folks' comments I melted about 2 tbsp. butter in the pan before baking and had no problems with sticking. To enhance the sesame flavor I whisked 1 tbsp of sesame seed oil together with the egg- it brought out the flavor beautifully. A nice mildly-flavored dish- my 2-year-old gobbled it up. Oh and I used thigh meat instead of breast and it was amazingly moist and juicy! Read More
(8)
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Rating: 4 stars
12/02/2005
It was very bland but tasted fine. I added red chili flakes for some kick and a little salt and pepper. Next time I might also add italian seasoning or something along those lines. The recipe is definitly a good base. I didn't have problems with dryness. It was perfect and I kept them in for the full 30 minutes. Read More
(6)
Rating: 4 stars
07/24/2005
i loved this recipe i didn't use as much breadcrumbs and added a little more parmesan. it was great!! Read More
(5)
Rating: 5 stars
01/07/2010
I used Progresso Garlic & Herb breadcrumbs and doubled the Parmesan cheese. Yummy! I fixed extra and my husband who never packs his lunch took the leftovers to the office for his lunch. This easy recipe will now be a regular dish in our house. Read More
(5)
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Rating: 5 stars
07/24/2009
Without a doubt the BEST way to serve chicken. Excellent!! Read More
(5)
Rating: 4 stars
03/06/2006
I made these as chicken fingers and they were good. I followed the recommendations of others increasing the parmesan and decreasing the bread crumbs. I also added garlic salt and pepper to the crumb mixture and sesame oil to the egg. The dry adjustments worked really well but the sesame oil (about 1/4 tsp.) was wrong. I will definitely make these again but will leave the sesame oil out. Read More
(4)
Rating: 4 stars
08/18/2004
It was a good recipe. What I did to ensure the chicken stayed moist was I wrapped each chicken breast in foil with a small amount of butter on top. That gave it a little "steam" and the butter seemed to help keep it moist and add a little flavor to the recipe. Hope that works for others. Read More
(4)
Rating: 3 stars
10/30/2008
This was OK. No bells and whistles. Very simple. I too melted some butter in the dish and had no problem with sticking. I increased the parmesan cheese for more flavor. Read More
(3)