Mediterranean Crusted Chicken

Mediterranean Crusted Chicken

Suzanne 0

"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."

Ingredients 1 h 5 m {{adjustedServings}} servings 409 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  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.
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Reviews 35

  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 whipping cream (25 grams of fat down to 0); 1/8 cup of olive oil in a nonstick skillet; and chicken breasts instead of the dark meat, you knock the points down to 6 per serving. It tastes just as great...and it almost knocks the fat out of the recipe.


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 side of tomato sauce. I could eat this chicken dish every week. The fresh basil makes it fantastic! I use the leftover egg mixture and crumb mixture to coat zucchini and fry them up after - makes yummy zucchini sticks as a side dish! Oh, I use half olive oil and half vegetable oil just to mellow out the flavor. This is SOOO good. If I could give it 6 stars I would. Oh, one more thing, I also flattened the chicken breasts with a mallet between two sheets of saran wrap before I coated them. The texture and thickness is perfect that way. You could also butterfly them. (Just gets more of the yummy crumb mixture on it then, yummy!!!)


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.