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Baked Paprika-Parmesan Chicken

Baked Paprika-Parmesan Chicken

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Renae Sattazahn

Renae Sattazahn

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love.

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Nutrition

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  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
  2. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
  3. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
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Reviews

Crystal S
411

Crystal S

1/27/2011

Wonderful recipe! Have made a couple of times before writing a review. The recipe is wonderful as written, but after experimenting, would suggest the following to change it up from time to time: 1)Increase the cheese to 3/4 cup using a mixture of Romano and Parmesan. 2) Used 1 tsp of a good quality paprika (makes all the difference in the flavor of the finished dish) and 1 tsp smoky paprika. 3) Added 1/2 tsp of garlic powder. 4) Decrease butter to 1/8 cup based on the increase in cheese. 5) Bake for 45 minutes tops otherwise the chicken dries out. Enjoy!

MARYANNEQ
116

MARYANNEQ

10/17/2008

Wonderful tasty recipe although a bit too buttery. I will definitely make this again and will experiment with less butter and/or oil to get to the level we'd enjoy most. I used a really nice Pecorano Romano which I freshly grated using a medium hole grater so I got nice slivers of cheese. Definitely avoice processed "fake" parm cheese or pregrated stuff. The better your cheese is, the tastier this will be.

Janine
111

Janine

7/30/2007

There's only one word to describe this dish...WOW! I followed the directions as written and it turned out beautiful. I used freshly grated parmesan, and the only thing I did diffrently was to grate a little extra on top of the chicken right before baking. My husband and I were absolutely speechless over this delicious dish! Thanks so much for sharing this recipe!

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