More Great Recipes: Main Dish | Poultry

Italian Chicken Breast

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Member since 2007

Serves | Prep Time | Cook Time


1/2 lb grated mozzarella cheese
1 1/2 c flour, divided
1/4 c dried parsley flakes
1/6 c grated parmesan cheese
1/2 pkg (appx 3/4 Tbsp) dried Italian salad dressing mix--I used Good Seasons
1/2 c milk
4 boneless, skinless chicken breasts
vegetable oil

In a shallow bowl/dish place 2/3 c of the flour.

In a medium bowl, combine mozzarella, remaining flour, parsley flakes, parmesan and dressing mix; blend well.

In a shallow bowl, whisk together milk and egg until well blended.

Coat chicken with flour, shaking off excess; dip into egg mixture, then into cheese mixture, coating evenly and pressing into chicken.

Heat about 4-5 Tbsp oil in a large skillet over medium heat.

At this time also preheat the oven to 350.

Place chicken in pan and cook about 4-5 minutes per side until crust is golden.

Remove chicken from skillet and place on a cookie sheet and allow to bake until your chicken is cooked through.

Baking time will vary depending on the thickness of your chicken but should be somewhere in the 7-15 minute range.

Pairs Well With


This recipe came from the Houston Chronicle and is from Luby's Restaurant. I am altering it just bit in the cooking process because the crust was getting rather browned but was still pink in the center. The recipe is typed with the changes made.

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