Baked Crisp Parmesan Romano Chicken

60 Ratings
  • 5 11
  • 4 19
  • 3 21
  • 2 6
  • 1 3

Our Italian-style baked chicken parmesan, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar, and breadcrumbs made from cubes of crusty white bread.

Martha Stewart Living, March 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Directions

  • Preheat oven to 400 degrees. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.

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  • Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.

  • Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.

  • Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.

Cook's Notes

Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.

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Reviews (4)

60 Ratings
  • 5 11
  • 4 19
  • 3 21
  • 2 6
  • 1 3
Martha Stewart Member
08/13/2012
This chicken was fabulous! I marinated it overnight-it was juicy, fall off the bone tender and very flavorful. I made two chickens and was left with only a few pieces!! I doubled the coating which turned out to be way too much. I also added a little extra cheese. This is now a favorite of my family!
Martha Stewart Member
07/15/2011
This is for chamois; If u have any extra cheese left from this recipe, you can Put it in a freezer bag, & freeze until another recipe calls For it. This can be done with many different cheeses, blocks, & shredded. I have right now about five in my freezer to use In different recipes.
Martha Stewart Member
07/13/2011
My family absolutely adore this recipe. They begged me to make it again, but the cheeses are hard to find in a smaller quantity and end up going to waste. So, this is our "once-in-a-while" dish. Hey, that makes it more special.
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Martha Stewart Member
04/12/2011
Wow this was so easy to make and just delicious. I didn't have a whole chicken on hand so I just used 5 chicken legs and two split chicken breasts. I also had only Panko bread crumbs and they worked out great. Really tasty and delicious, great week night meal.
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