Crispy Parmesan-Crusted Chicken Fillets
Tender chicken fillets coated in a creamy onion marinade and a golden parmesan crust — baked, not fried, for a lighter take on comfort food. Easy enough for weeknights, impressive enough for guests.
🛒 Ingredients
8 servings
- 700 g (1.5 lb) chicken breast fillets
- 1 packet dry onion soup mix
- 200 g (7 oz) light sour cream or low-fat crème fraîche
- 100 g (3.5 oz) grated parmesan cheese
- 80 g (3 oz) plain crackers, finely crushed
- Salt and black pepper to taste
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Directions
- 1
Preheat oven to 180 °C (350 °F). Line a baking dish with aluminum foil.
- 2
In a bowl, combine the light sour cream and onion soup mix. Stir until smooth and season lightly with salt and pepper.
- 3
Coat each chicken fillet thoroughly in the cream mixture and set aside for 10 minutes to marinate.
- 4
Pulse the crackers in a food processor until you get fine crumbs. Mix in the grated parmesan.
- 5
Press each marinated fillet into the parmesan crumb mixture, coating all sides evenly.
- 6
Place coated fillets on the prepared baking dish. Cover with foil and bake for 30–40 minutes depending on thickness.
- 7
Remove foil for the last 5 minutes to crisp the crust. Serve hot.
💡 Chef's Tip
For extra crunch, add a sprinkle of parmesan directly on top before uncovering at the end. Great served alongside a green salad or steamed vegetables.
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Same category — Poultry
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