Friday, February 17, 2012

Recipe: Garlic Parmesan Chicken

Two weeks ago, I showcased my Pizza Meatloaf recipe; this week, I have a recipe for Garlic Parmesan Chicken.

I use gluten free breadcrumbs for this and my husband doesn't mind those, even though he is not GF. I make all of my own breadcrumbs - take any gluten free bread (or regular bread) and put it in your blender. Pulse the blender until you have breadcrumbs. I usually make a quart size bag at a time and then keep the breadcrumbs in the freezer, so they are ready to use whenever I need them.

  • Two chicken breasts
  • 2/3 cup breadcrumbs
  • 1/4 cup parmesan cheese
  • 1-2 tsp. garlic powder
  • 1 Tbsp. parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

  1. Mix breadcrumbs, parmesan cheese and all seasonings together in a bowl.
  2. Coat each chicken breast with the breadcrumb mixture.
  3. Sprinkle any leftover breadcrumb mixture over the top of the chicken breasts in your baking dish.
  4. Bake at 425 degrees for 25-35 minutes.


  1. Sounds yummy! Do you bake the bread , to make it slightly crispy? I want to make my own bread crumbs.

    1. Sometimes, I do put the breadcrumbs in the toaster oven when I take them out of the freezer.

      To be honest, it's not really necessary with breaded meats (like this recipe), since the breadcrumbs will crisp up in the oven during baking. :)

  2. Wow, healthy, delcious and easy. You had me at garlic! Following from Allergy Free Wednesdays! Thanks for sharing such a great recipe! Jana

    1. Yes, Jana...I, too, love garlic! Hope you enjoy it!

  3. So very simple, and I'm sure very tasty! It doesn't get any better than that. Thanks for sharing this week at Allergy-Free Wednesdays. We hope to see you back again next week.
    Have a great weekend!
    ~Michelle, AFW Hostess


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