Pharmacy Notices
Dinner

Parm & Cracker Crusted Chicken

  • 10 Mins

    Prep Time

  • 15-20 Mins

    Cook Time

  • 4

    Servings

  • 323 Calories
  • 10g Fat
  • 25g Carbs
  • 32g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 323 Calories
  • 10g Fat
  • 25g Carbs
  • 32g Protein
  • 25-30 Mins Total Time
  • 1 lb Boneless, Skinless Chicken Breast Tenderloins
  • 1½ Cups Butter Crackers, crushed (ex: Ritz®)
  • ½ Cup Parmesan Cheese, grated
  • ¼ Tsp Ground Black Pepper (omit if bothersome)
  • ½ Tsp Salt
  • ½ Tsp Garlic Powder
  • 2 Eggs
  • ½ Cup, plus 2 Tsp Dijon Mustard, divided
  • ¼ Cup Honey
  • 1 Tbsp Apple Cider Vinegar (omit if bothersome)
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 4 Servings
  • 323 Calories
  • 10g Fat
  • 25g Carbs
  • 32g Protein
  • 25-30 Mins Total Time
  • 1

    Preheat Oven Preheat oven to 400°F. Line a baking sheet with aluminum foil then coat with cooking spray.

  • 2

    Combine Crust Combine crushed crackers, parmesan cheese, pepper, salt, and garlic powder in a shallow baking dish.

  • 3

    Whisk Eggs Whisk together eggs and 2 teaspoons Dijon mustard in another shallow baking dish.

  • 4

    Coat Chicken Dip each chicken tenderloin into the egg mixture then into the cracker mixture. Coat chicken well and press firmly so the crackers stick. Place tenderloins on prepared baking sheet.

  • 5

    Bake and Monitor Spray each cutlet with cooking spray and bake for 15-20 minutes; flipping over halfway through cooking time.

  • 6

    Mix Sauce Combine honey, apple cider vinegar, and ½ cup Dijon mustard. Serve 2 Tbsp sauce with each serving of chicken. Enjoy!

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Allergen Swap

Remission Remix

  • Serve with Roasted Vegetables

    Serve with a side of roasted vegetables for a nutritional boost!

There's plenty more delicious recipes to try!

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