For those of us who struggle with “picky kid syndrome,” this dish is fantastic. To add even more entertainment to supper, you can slice the chicken into strips. For a balanced supper, serve with scalloped potatoes and green beans. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- ¾ cup Italian seasoned bread crumbs
- ¼ cup flax seed meal
- 3 tablespoons grated Romano cheese
- 1 tablespoon dried parsley
- 3 eggs, beaten
- ½ cup all-purpose flour
- 6 skinless, boneless chicken breast halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
- In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
- Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 388 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe. I made extra and when I heated.
I’m not quite sure what flax seed meal is doing in this recipe, and not having any I just used 1 cup of italian bread crumbs. To that I added the dried parsley, romano cheese as well as some parmesan, garlic powder, italian seasoning, basil and oregano. I didn’t measure, just eyeballed it and mixed it up. I used two eggs and thinned that out with a bit of milk. I didn’t bother with the flour either. I cut the chicken breasts into smaller pieces and dipped them into the egg then the bread crumb mixture then back into the egg and back into the bread crumb mixture (double dipping) for a thick coating. I sprayed a glass baking pan with Pam so nothing would stick and baked it for 35 minutes at 350 turning once during baking. The chicken was very moist and had a great italian herb flavor.
I made this recipe as written: it was edible, but really bland. The egg part of the coating was sort of like the underside of chicken skin. The directions seemed fussy for this type of recipe, too. Far simpler to bake uncovered at 425º for 25 minutes. I’ll stick to using a very thin coating of low-fat mayo (instead of the egg), and a more seasoned crumb coating recipe. I do appreciate the use of flax seed meal in this recipe, though. I will add flax seed to my usual recipe. Thanks for that 🙂
I made this recipe as written: it was edible, but really bland. The egg part of the coating was sort of like the underside of chicken skin. The directions seemed fussy for this type of recipe, too. Far simpler to bake uncovered at 425º for 25 minutes. I’ll stick to using a very thin coating of low-fat mayo (instead of the egg), and a more seasoned crumb coating recipe. I do appreciate the use of flax seed meal in this recipe, though. I will add flax seed to my usual recipe. Thanks for that 🙂
Another good recipe to add to your chicken dinner repetoir. Simple and good!
I really like this recipe. I didn’t use flax seed, and I took the other reviewers suggestion to add a little italian seasoning to the egg mixture. I also sprinkled lemon juice over the cutlets before baking. It was wonderful! I served it over pasta and put red sauce over it, and my husband said it was better than being at an italian restaurant!
The whole family loved this. Thanks for a great recipe. Very fast and easy to prepare.
My husband and I really enjoyed this recipe. The chicken baked up moist and tender. And the recipe was easy to follow.
I love this recipe. However i add 1/2 cup of itailian dressing to the egg mixture and it’s great!!
I thought this came out a little bland, but was overall good. Bread crumb mixture stuck great. I served with spaghetti and covered the chicken with spaghetti sauce and sprinkled with extra Romano cheese. Reheated well the next night too. Will make again, but will try adding salt, Italian seasoning, or extra Romano cheese to bread crumb mixture.
this chicken recipe is great! I did cut into nugget size bite and my daughter loved it! Thanks avaliante 🙂