Ritz Parmesan Chicken
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 Servings
-
Calories
489 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Ritz Parmesan Chicken
Report
A quick and easy family friendly meal that is packed with flavor and everyone will love!
Share:
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 30 crushed Ritz crackers about 1 cup
- ¼ cup Parmesan Cheese grated
- 2 teaspoons dried basil
Add to Shopping List
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with foil and spraying it with non-stick cooking spray.
- In a small bowl mix together ¼ cup mayonnaise and 1 tablespoon lemon juice.
- In a separate bowl, add 30 crushed Ritz crackers, ¼ cup parmesan cheese, and 2 teaspoons dried basil. Mix to combine.
- Dredge 4 boneless skinless chicken breasts in the mayonnaise mixture and then coat them in the Ritz cracker mixture.
- Place the chicken on the prepared baking sheet and bake for 20 minutes or until the chicken is cooked throughout and no longer pink.
Nutrition Information
Show Details
Calories
489kcal
(24%)
Carbohydrates
15g
(5%)
Protein
52g
(104%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Cholesterol
155mg
(52%)
Sodium
650mg
(27%)
Potassium
863mg
(25%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
117IU
(2%)
Vitamin C
4mg
(4%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 52g | 104% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 155mg | 52% |
| Sodium | 650mg | 27% |
| Potassium | 863mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
