If you’re looking for a super simple and really tasty dish to serve the family, look no further than this Parmesan-crumbed chicken breast recipe. The Parmesan was a subtle flavour, but I did enjoy the nice hint of lemon from the zest. Not a fan of parsley? No matter, leave it out.
There are a couple of variations you might want to consider. The first is with the breadcrumbs. If you don’t have store bought, you can always blend a couple of semi-stale bread rolls or slices of multigrain bread. You can also use tenderloins for this recipe. And if you prefer oven-baked as opposed to frying, then you’ll want to get your oven to about 180C, drizzle the chicken with a bit of oil and cook for roughly 45 minutes. It might sound like a long time, but the crumb keeps the chicken moist.
Serve with some steamed broccoli and lemon wedges, and you’re all set!