Cooking Broke

Photo by Malidate Van on

Quick Crispy Parmesan Chicken


Original recipe yields 4 servings

cooking spray

½ cup panko bread crumbs

⅓ cup Parmesan cheese

¼ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

3 tablespoons melted butter

2 teaspoons white wine (Optional)

1 teaspoon Dijon mustard

1 clove garlic, crushed

4 skinless, boneless chicken breast halves, pounded to an even thickness

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Step 2 Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
  • Step 3Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
  • Step 4Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Easy Taco Skillet


  • 1 pound ground beef 
  • 1 onion, chopped 
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups water
  • 1 cup converted rice
  • 1 (1 ounce) package taco seasoning
  • 1 cup shredded Mexican cheese blend
  • 1 cup shredded lettuce

Original recipe yields 4 servings


Instructions Checklist

  • Step 1 Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes.
  • Top with Mexican cheese blend and lettuce before serving.

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