Parmesan Chicken

this chicken dish is easy low sodium and REALLY good made with real Parmiggiano Reggiano cheese.

Yield: 4 servings ( Serving Size: two tenderloins )
Community Recipe from


  • 1 pound(s) boneless skinless chicken breasts pounded thin and cut into strips
  • 3 tablespoon(s) dijon mustard
  • 1/2 cup(s) grated parmesan cheese
  • 2 tablespoon(s) olive oil


  1. 1. Add grated Parmesan to a shallow bowl and set aside. Brush chicken with Dijon mustard, and dredge in cheese to coat.

  2. 2. In a skillet over medium heat add the oil, once hot add the chicken and let brown on first side about 2 minutes. Turn with spatula gently lifting the cheese off of the skillet. cook for another minute or two on side 2 or until juices run clear.
July 2013

This recipe is a personal recipe added by Semigourmet and has not been tested or endorsed by MyRecipes.

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