Tuesday, March 6, 2012

Chicken Parmesan (C1)

Recipe Author: Simmie Sinow

I thought I'd put this up already and just realized I hadn't.  This is one of my staples during all cycles!

The chicken is basically 30 calories per ounce and I add another 25 calories per breast for the parmesan coating.

This recipe is for 3-4 chicken breasts.

4-6 Tbsp Grated Parmesan Cheese
1.5 tsp Paprika or Old Bay Seasoning
½ tsp Fresh Ground Black Pepper (not really all that essential)
1 tsp Garlic Powder (1-2 Tbsp if you like a bit more garlic flavor like I do)
3/4 tsp Onion Powder
Other spices you might like can be added as well

Put the above in a baggie and mix well, then add the chicken breast that's been dipped in egg, yogurt, or Kefir and shake like crazy to coat each one.

Bake at 350 for 30 minutes!

Note: This is a great recipe to cook up and then slice into strips to keep in the refrigerator for snacks!

Note: This can also be pan fried with a bit of olive oil in the pan, but baking it retains more of the parmesan "breading" on the chicken.


  1. This recipe is AH-MAZING!!!! LOVE LOVE LOVE IT! Thank you!!!

  2. It's one of my favorites, too!!! Something else I add to the breading mix sometimes is some flaxseed meal -- it gives it a bit heartier of a "breading."

  3. Great idea! Something I noticed was some of the coating browned and crisped and tasted amazing, and yet some stayed white and kind of rubbery. Any idea how to get it more even with out burning the parts that get golden brown earlier?

  4. i just split the coating up in parts and used fresh for every piece. i think last time the coating got too wet. it turned out GREAT this time!! :)

  5. GREAT to hear! I do have some batches where some of it browns better than others, and I think the solution is what you suggested. Thanks for that!