March 6th, 2012

Baked Chicken Parmesan

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Here is a flavorful and lighter version of an Italian classic.  I love it because it is baked rather than fried.  It doesn’t taste like ranch or sour cream if that is something that may hold you back from trying this version.  I promise.  I first had this at a friend’s a couple of years ago and when I ate it, I would not have guessed the chicken was coated in dry ranch mix and sour cream.  So if Chicken Parmesan is something that you love, but you really don’t want the calories give this one a try.  {You can even use fat-free sour cream.}

Baked Chicken Parmesan


4 chicken breasts
1 cup bread crumbs
2/3 cup grated parmesan
1 cup sour cream
1 packet Ranch dressing dry mix


Pat chicken breasts dry and rub on ranch dressing to completely cover chicken. Let sit 5-10 minutes. Combine bread crumbs and parmesan cheese. Dip chicken into sour cream and cover with a thick layer. Immediately dip chicken in to bread crumb mixture and coat. Bake chicken at 350 for 30-60 minutes (depending on the thickness of your chicken) or until cheese is golden brown. Serve with angel hair pasta and marinara sauce.



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