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Parmesan Chicken with Balsamic Butter Sauce

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(394 people have added this recipe to their favorites.)

Grated Parmesan cheese gives Roselli's roasted chicken a lovely crisp crust without the trouble of frying.

wine recommendation

A lush young cru Beaujolais would be good with the chicken. Look for the 1998 Brouilly or Fleurie from a reliable producer like Jadot or Duboeuf.

Search for easy-to-find light, fruity beaujolais

Parmesan Chicken with Balsamic Butter Sauce

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(394 people have added this recipe to their favorites.)
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Parmesan Chicken with Balsamic Butter Sauce

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Parmesan Chicken with Balsamic Butter Sauce

GREAT recipe but the baking time/temp is way off. I used boneless, skinless chicken breasts and thighs and they were still slightly frozen. I set the timer at 40 minutes and took them out at 30-35 minutes and they were over done. The thighs were still juicy but the breasts were dry. I used 3 tablespoons of parm for half the recipe and made the whole sauce recipe. Next time the temp will be at 400 but bake time 25 minutes or 375ºF for 30-35 minutes.

Posted by: karenfar on March 13, 2009

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Increase the amount of Parmesan to at least 1/2 cup.

Posted by: MFISHER on March 5, 2008

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Posted by: sewapel on December 28, 2007

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