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Grandmas Bogie's Parmesan Chicken

Grandmas Bogie's Parmesan Chicken

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LDP5

This recipe was one that my mother-in-law raised her kids on. It's one of my hubby's favorite meals, and it is super easy to prepare.

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Nutrition

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  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray.
  2. Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
  3. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews

amyrenee
97
8/24/2009

This dish was awesome! Cooked the chicken exactly as directed. Made a sauce using 2 minced garlic cloves and 1 diced white onion sauteed in olive oil, a can of italian stewed tomatoes (undrained) and a little tomato paste. Let that thicken up and spooned over the chicken when it came out of the oven. Topped with shredded mozarella and baked about 5 min longer, until cheese melted. Served over spaghetti tossed with olive oil, salt and pepper! This will be a regular in our house. Simple and Delicious! Thanks for sharing!:)

naples34102
49
7/25/2011

Foolproof way to make chicken and come up with something delicious. I used a 1:1 ratio of crumbs and cheese, substituted fresh oregano for the dried, and butter for the margarine. The aroma made your mouth water as this was baking. Cooking time spot on accurate - the chicken comes out moist and tender. Quick, easy and satisfying, this is a consistently reliable way to prepare chicken breasts.

daisycrazy
37
8/17/2009

This dish has become a weekly standard at our house since finding it on here. We often substitute regular salt for garlic salt to add a bit more of a kick. And we always serve on a bed of fettuccine pasta, and (when in season) cooked zucchini on the side. Got extra coating left over? we cook it, flake it out, and its a great topping to add a bit of extra jazz to the pasta.