Parmesan-Crusted Chicken with Cranberry Chutney

Be sure to check the weight of each chicken breast to make sure it weighs in at 4 ounces before cooking. Often the skinless, boneless chicken breasts available in supermarkets weigh 6 to 8 ounces

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 3.9g
  • Saturated fat: 1.5g
  • Protein: 30.6g
  • Carbohydrate: 14.3g
  • Cholesterol: 70mg
  • Iron: 1.5mg
  • Sodium: 441mg
  • Calories from fat: 16%
  • Fiber: 1.0g
  • Calcium: 93mg


  • 1 (1 1/4-ounce) slice whole wheat bread
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons water
  • 1 large egg white
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Butter-flavored cooking spray
  • 1/4 cup whole-berry cranberry sauce
  • 2 teaspoons Dijon mustard


  1. Preheat oven to 450°.
  2. Place bread slice in a food processor; pulse 20 times or until fine crumbs form. Combine breadcrumbs and cheese in a shallow dish; set aside.
  3. Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Combine water and egg white in a shallow dish.
  4. Add chicken, 1 piece at a time, to flour mixture, shaking bag to coat. Remove chicken from bag, shaking off excess flour. Dip 1 side of chicken into egg white mixture; dredge dipped side in breadcrumb mixture. Place chicken, crumb side up, on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.
  5. Bake at 450° for 20 minutes or until done.
  6. While chicken is cooking, combine cranberry sauce and mustard; stir well. Serve with chicken.
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