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Uncle Stu's Chicken

Updated on July 23, 2012

Growing up in a large family makes it nearly impossible for one person to provide a dinner to feed us all. For this reason family reunions and holidays were always a potluck style dinner, where everyone had a specialty dish that they would prepare time and time again. One such dish was Uncle Stu's Chicken, which never failed to please.

Parmigiana originated in Southern Italy, where it was first prepared with eggplant. Chicken Parmesan, or Chicken Parmigiana, is a variation on the dish where the eggplant is replaced by breaded chicken breast. Chicken Parmigiana was popularized in the United States and Canada and is also frequently enjoyed in Australia.

This is an easy meal to prepare and is very popular when entertaining. It is also low in calories and fat, and high in protein, making it a healthy choice.

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Cook Time

Prep time: 10 min
Cook time: 40 min
Ready in: 50 min
Yields: 8 People

Ingredients

  • 3/4 Cup Crushed Cornflakes
  • 3/4 Cup Grated Parmesan or Coconut
  • 1 Pouch Ranch Dressing Mix or Green Onion Dressing Mix
  • 2 Eggs Beaten or 1/2 cup Melted Butter
  • 8 Pieces Chicken Breast
  • As Needed Tomato Sauce, Optional
  • As Needed Grated or Shredded Parmesan Cheese, Optional

Instructions

  1. Preheat the oven to 350°F. Lightly grease a baking pan that is large enough to fit all of your chicken. I use olive oil spray to grease the pan but it is really personal preference.
  2. Place beaten eggs (or melted butter) into a shallow dish, such as a pie pan. The dish should be big enough to be able to fit a piece of chicken.
  3. Mix together the crushed cornflakes, grated Parmesan cheese (or coconut), and the pouch of ranch dressing mix (or green onion dressing mix) in a shallow dish, such as a pie pan.
  4. Dip chicken breast into egg (or butter), coating both sides completely.
  5. Roll the chicken in the cornflake mixture, again coating both sides.
  6. Optional Step: If you would like, add tomato sauce and cheese on the chicken before baking.
  7. Place the chicken in the greased pan and bake for 35-40 minutes or until the internal temperature has reached 165°F.

Traditional Recipe (Using Parmesan, Ranch Dressing, and Eggs)

Nutrition Facts
Serving size: 1 Chicken Breast
Calories 213
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 3 g15%
Unsaturated fat 2 g
Carbohydrates 5 g2%
Sugar 1 g
Fiber 0 g
Protein 33 g66%
Cholesterol 123 mg41%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Variations

Coconut Chicken

Traditionally we have made this recipe using Parmesan cheese, ranch dressing, and eggs. If you want your chicken to have a more distinct taste, substitute the grated coconut for the Parmesan cheese. We have also made this recipe using green onion dressing, but any kind of dressing could be substituted to create a different taste.

Veal Parmigiana

A common variation on this recipe is to prepare it with veal. The method of preparation is the same. Cook veal to an internal temperature of at least 160°F.

Health Tips

  • If you are trying to lower your caloric and cholesterol intake, use egg whites instead of whole eggs.
  • Another healthy option is to use multigrain corn flakes (I used Full Circle brand) and avoid malt flavoring (such as what is in Kellogg's Corn Flakes).

To make this a heartier meal, top with tomato sauce and shredded or grated cheese before baking. This dish is very versatile and can be served with any number of sides. My personal favorites include tossed salad, pasta, rice pilaf, or steamed vegetables.

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    • InTuneWithCooking profile image

      InTuneWithCooking 4 years ago from Australia

      I love a good Chicken Parmy. I like to add a slice of nice ham on the tomato sauce and top with cheese as well.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      This sounds delicious with spaghetti on the side! I think it would even be good with mashed potatoes and gravy. Thank you for sharing your family recipe!

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