Baked Parmesan Caesar Chicken
Boneless skinless chicken breasts coated in a mixture of creamy Caesar and zesty Italian dressings, rolled in Parmesan and garlic crouton crumbs, then baked until golden.
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- oven-safe wire rack
- Shallow Bowls
- Measuring Cups
- Oven
Ingredients
Ingredients
- 6-8 boneless skinless chicken breasts
- 1/2 cupcreamy Caesar dressing I like Gardini's and Brianna's Asiago Caesar
- 1/2 cupzesty Italian dressing the actual dressing, not the mix. Like Kraft's Zesty Italian
- 1 cupshredded Parmesan cheese or grated
- 1 cupgarlic crouton crumbs
Instructions
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or set an oven-safe wire rack inside a rimmed baking sheet.
- In a shallow bowl, combine 1/2 cup creamy Caesar dressing and 1/2 cup zesty Italian dressing; set aside.
- In a second shallow bowl, combine 1 cup shredded Parmesan cheese and 1 cup garlic crouton crumbs; set aside.
- Pat 6–8 boneless skinless chicken breasts dry with paper towels.
- Working one breast at a time, dredge the chicken in the dressing mixture to coat both sides, allowing excess to drip off.
- Roll or press the dressed chicken into the Parmesan–crouton mixture so both sides are evenly coated.
- Arrange the coated breasts on the prepared baking sheet or on the wire rack, leaving space between each piece.
- Bake in the preheated oven 30–40 minutes, or until the coating is golden and the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Remove from oven and let the chicken rest 3–5 minutes before serving.
Notes
Notes
The measurements are approximate. You just need equal parts Caesar/Italian dressing and equal parts Parmesan cheese/garlic crouton crumbs.
Also, whenever I cook chicken that has a crumb mixture I prefer to cook it on a wire rack on top of a cookie sheet so that the crumb mixture doesn't get soggy.
The measurements are approximate. You just need equal parts Caesar/Italian dressing and equal parts Parmesan cheese/garlic crouton crumbs.
Also, whenever I cook chicken that has a crumb mixture I prefer to cook it on a wire rack on top of a cookie sheet so that the crumb mixture doesn't get soggy.