Team Chicken Breast, this Parmesan-crusted chicken is for you.
Not a week goes by that I don’t get chicken breast emails. Readers write to remind me that while recipe developers like myself may like thighs and legs because they’re so forgiving to cook, boneless chicken breasts have their own appeal. They cook quickly, they’re easy to eat, and even picky eaters like them. So, Team Chicken Breast reasonably wants to know: When is it our turn?
Team C.B., we hear you! Behold 110 of our best chicken breast recipes.
Among the bountiful possibilities here, Lidey Heuck’s recipe for Parmesan-crusted chicken breasts stands out for at least two reasons. First, it’s baked, not fried, which makes less mess. Second, instead of using three separate bowls for dredging the chicken cutlets in flour, then eggs, and then crumbs, Lidey simply brushes the meat with mayonnaise to get the crumbs to adhere, which means two fewer bowls and scads of flavor.
Featured Recipe
Parmesan-Crusted Chicken Breasts
Now that you have the mayo out, you may as well smear some of it on broccoli for Sarah DiGregorio’s mayo-grilled version of the vegetable, to serve alongside your chicken. Or else skip the extra cooking with a cucumber salad that you can throw together while the chicken’s in the oven.
Use white meat or dark meat, or mix ‘em together for Lidey’s white chicken chili. It’s paler than most chilis because of the white beans and lack of tomatoes, but don’t let yourself be lulled by its mild-mannered appearance. A combination of jalapeño, cumin and canned green chiles packs an exquisite punch.
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