Baked Paprika Parmesan Chicken


Wonderful recipe! Have made a couple of times before writing a review. The recipe is wonderful as written, but after experimenting, would suggest the following to change it up from time to time: 1)Increase the cheese to 3/4 cup using a mixture of Romano and Parmesan. 2) Used 1 tsp of a good quality paprika (makes all the difference in the flavor of the finished dish) and 1 tsp smoky paprika. 3) Added 1/2 tsp of garlic powder. 4) Decrease butter to 1/8 cup based on the increase in cheese. 5) Bake for 45 minutes tops otherwise the chicken dries out. Enjoy!


    4 skinless boneless chicken breasts, trimmed
    1/2 cup Parmesan cheese, grated (Fresh is better but use pregrated if necessary)
    2 teaspoons paprika
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon garlic powder
    2 eggs, beaten
    1/4 cup butter, melted


    Preheat oven to 400°F.
    Set up 2 medium sized bowls.
    Beat 2 eggs in first bowl.
    Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl.
    Place a wire rack on a large baking sheet and brush the rack with oil.
    Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture,
    turning to evenly coat both sides of each breast with each ingredient.
    Place on prepared baking sheet, in a single layer.
    Pour the melted butter evenly over the chicken.
    Bake for about 40-45 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
    You can also finish them off under the broiler for a minute or two to get them extra browned on top.
    Serve with a veggie like these delicious fresh broccoli that I steamed.
    Season with a dash of fresh parsley, if desired.