Parmesan Crusted Chicken Recipe
Parmesan-crusted chicken is an easy, low-carb, four-ingredient recipe! A kid-friendly meal that's tender on the inside with a tasty crunch on the outside!
Servings: 6 servings
Calories: 370kcal
Cost: 15
Ingredients
- 6 Chicken breasts boneless skinless breasts OR 18 chicken tenders, thawed
- 1 cup Sour Cream
- 1 to 1 ½ rolls of Garlic Butter Ritz Crackers
- ½ cup Shredded Parmesan Cheese
Instructions
- Cut the 6 boneless skinless chicken breasts into 3 strips each OR use 18 chicken tenders instead.
- Place the breast strips or tenders into a gallon-size Ziploc bag with a cup of sour cream. Squish the bag around coating the chicken strips in sour cream, and refrigerate for at least 4 hours.
- Preheat your oven to 350 degrees. Line a baking sheet with foil, set a wire cooling rack over the tin foil, and spray with non-stick cooking spray.
- Crush the garlic butter ritz crackers into fine crumbs in a gallon ziploc bag with a rolling pin. Add the shredded parmesan to the crumbs and shake to mix.
- Remove the chicken strips a few at a time from the sour cream. Let the excess sour cream drip off, and place the chicken strips in the bag of parmesan and crumbs. Shake to coat.
- Place the crumb-coated chicken strips on the wire cooling rack, leaving just a little space in between each strip.
- Discard the bag of used sour cream.
- Bake the chicken strips at 350 for about 25 minutes or until the chicken is cooked through and the crust is golden.
Nutrition
Calories: 370kcal | Carbohydrates: 3g | Protein: 52g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 173mg | Sodium: 414mg | Potassium: 893mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 1mg