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Uncle Stu's Chicken
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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- 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
- 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.
- 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.
- 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.
- Dip chicken breast into egg (or butter), coating both sides completely.
- Roll the chicken in the cornflake mixture, again coating both sides.
- Optional Step: If you would like, add tomato sauce and cheese on the chicken before baking.
- 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)
|Serving size: 1 Chicken Breast|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 3 g||15%|
|Unsaturated fat 2 g|
|Carbohydrates 5 g||2%|
|Sugar 1 g|
|Fiber 0 g|
|Protein 33 g||66%|
|Cholesterol 123 mg||41%|
|* 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.|
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.
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.
- 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.