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Parmesan Chicken Recipe

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This recipe for Parmesan Chicken, by , is from Our Family's Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Cook


1/4 C milk
1 T Dijon mustard
1/2 C fine bread crumbs
2 T grated Parmesan cheese
1/2 t Italian seasoning
1/8 t garlic powder
1/8 t pepper
6 skinless chicken breasts halves
8 oz linguine
1 t olive oil
3 cloves garlic, minced
2 cans whole tomatoes, no salt added, crushed
1 T basil
1 T oregano
2 t parsley
1/4 t sugar
1/4 salt
1 C milk
1 T all-purpose flour
2 T Parmesan cheese

Combine 1/4 C milk and mustard, stirring with a wire whisk. Combine bread crumbs and next 4 ingredients. Dip chicken in milk mixture; dredge in bread crumbs and place on a baking sheet coated with cooking spray. Bake at 375║ for 30 minutes or until golden brown.

Tomato Cream Sauce:
Heat oil in saucepan, add garlic and sautÚ until tender. Add tomatoes and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer uncovered 20 minutes. Combine milk and flour stirring well. Gradually add milk mixture to tomatoes stirring constantly 5 minutes or until slightly thickened. Stir in cheese. Prepare linguine as package directs. Place chicken on linguine and pour on tomato cream sauce. Top with a little Parmesan cheese.

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