Mediterranean Crusted Chicken

Mediterranean Crusted Chicken


"A deliciously rich chicken entree that is best served with mild side dishes such as sauteed vegetables and French bread. This chicken has a great fresh basil flavor."


1 h 5 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
  3. Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
  4. Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
  • profile image

Your rating



  1. 47 Ratings


As a Weight Watcher, I was concerned about the number of POINTS values this recipe had 10 per serving. If you use only egg white, instead of an egg; nonfat yogurt instead of heavy whip...

This is the best chicken recipe! It tastes just like something you'd get at an Italian restaurant (Papa Vino's Parmesean Chicken). I add mozzerella after the chicken is cooked and serve with a s...

Tasty chicken recipe, the breading mixture comes out nice and crispy. I added 1/4 cup more cheese and Lowry's seasoning to the crumb mixture and 1 tbs extra basil.

Was a very nice and tasty chicken dish. Next time I will add a bit more salt to the breading and leave the foil off longer in baking- the "crust" was kind of soggy. Otherwise, very good.

My and I both loved this. It was easy to prepare, although next time I'll probably do the bread crumbs before I go to work so that all I'll have to do that evening is coat and cook. Also, I th...

This tastes like something you could get in a restaurant! I used boneless skinless chicken breasts, pounded to a quarter-inch thick, and reduced the oven time accordingly(about 5 minutes covered...

Great recipe!! I made this scrumptious dish at the fire house and all the guys loved it. My buddy Pete rates this as "a keeper".

The flavor is great and the crispiness is something to behold. However, as leftovers all of the moisture turns the crispy to soggy and I found it difficult to like the 2nd day. We are big leftov...

This was awesome! I loved it. I didn't use regular saltine crackers though. I used Keebler Club crackers which were flakier, perhaps boosted the taste more. I served it with a stir fry of re...