Crispy Garlic-Parmesan Chicken

25 Reviews

Prep: 10 min
Ready In: 30 min

“Panko-coated chicken breasts are baked until the coating is crispy and browned, and then served with pasta and a creamy Parmesan and basil sauce.” - by Progresso™ Recipe Starters™

Ingredients

4 boneless skinless chicken breasts
1/4 cup butter, melted
1 (18 ounce) can Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
1/4 teaspoon garlic powder
2/3 cup Progresso® Italian style panko crispy bread crumbs
2/3 cup finely shredded Parmesan or Asiago cheese
Hot cooked pasta or mashed potatoes (optional)
Garnishes (if desired):
Shredded Parmesan or Asiago cheese (optional)
Chopped fresh basil or parsley (optional)

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Metric US

Original recipe yields 4 servings

Directions

Heat oven to 400 degrees F. Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F) and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil.

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Reviews (25)

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Faith N

Sep. 11, 2012

"Tried this recipe tonight. Had to sub the Italian panko with lemon pepper panko and the parm cheese with cheddar - all we had on hand. Everyone loved it. The pasta however...bombed. After originally t..." See moreasting it (no flavor, just straight up basil in my opinion), we added some cheddar cheese, salt and pepper to it. Helped it some but I would not eat it again (my boys liked it alright but the hubby and I said no.) I'd cook the chicken again. The spare sauce will be stored, not put on pasta."

LindaT

Sep. 8, 2012

"I used butter buds instead of butter to dredge the chicken but otherwise followed the recipe. The sauce is quite tasty. I did find the chicken to be very anemic looking after the stated baking time so..." See more I broiled it for a few minutes to get it browned.. since we eat with our eyes first"

MommySmith

Oct. 2, 2012

"My family loved this recipe! We marinated the chicken in the sauce for 30 minutes before cooking and used cooking spray on the panko crumbs to increase crunch. This recipe was eaten well my my kids, i..." See morendulged by me and in-hailed by my husband. Thank you for a great recipe. Will make again."

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