Parmesan-Crusted Chicken Breast


  • 3/4 cup finely chopped fresh Italian parsley (or 1/4 cup dried parsley flakes)
  • 2/3 cup plain (or Italian) dried breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon ground pepper
  • 1 tablespoon finely chopped lemon zest
  • 4 skinless and boneless chicken breasts
  • Canola or olive oil cooking spray


  1. Preheat oven to 450 degrees. Cover a 9 x 13-inch baking pan with foil; coat the foil with canola cooking spray.
  2. Add parsley, breadcrumbs, Parmesan, pepper, and lemon zest to medium bowl and blend well.
  3. Press both sides of each chicken breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly with cooking spray.
  4. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly browned (about 25 minutes).

4 servings

Nutritional Information:
Per serving (if all of the crumb mixture is used): 234 calories, 32 g protein, 14 g carbohydrate, 5 g fat, 1.9 g saturated fat, 78 mg cholesterol, 1.3 g fiber, 268 mg sodium. Calories from fat: 20%.

© 2006 Elaine Magee

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Last Editorial Review: 4/17/2006