Flavourful chicken thighs are coated in basil and Parmesan breadcrumbs, then pan fried until golden brown.
You can also use chicken breast fillets for this recipe. Leftovers are great for a quick toasted sandwich the next day!
As a Weight Watcher, I was concerned about the number of POINTS values this recipe had...it had 10 per serving. If you use only egg white, instead of an egg; nonfat yogurt instead of heavy whipping cream (25 grams of fat down to 0); 1/8 cup of olive oil in a nonstick skillet; and chicken breasts instead of the dark meat, you knock the points down to 6 per serving. It tastes just as great...and it almost knocks the fat out of the recipe. - 01 Mar 2005 (Review from Allrecipes US | Canada)
This is the best chicken recipe! It tastes just like something you'd get at an Italian restaurant (Papa Vino's Parmesean Chicken). I add mozzerella after the chicken is cooked and serve with a side of tomato sauce. I could eat this chicken dish every week. The fresh basil makes it fantastic! I use the leftover egg mixture and crumb mixture to coat zucchini and fry them up after - makes yummy zucchini sticks as a side dish! Oh, I use half olive oil and half vegetable oil just to mellow out the flavor. This is SOOO good. If I could give it 6 stars I would. Oh, one more thing, I also flattened the chicken breasts with a mallet between two sheets of saran wrap before I coated them. The texture and thickness is perfect that way. You could also butterfly them. (Just gets more of the yummy crumb mixture on it then, yummy!!!) - 04 Aug 2004 (Review from Allrecipes US | Canada)
Tasty chicken recipe, the breading mixture comes out nice and crispy. I added 1/4 cup more cheese and Lowry's seasoning to the crumb mixture and 1 tbs extra basil. - 20 Aug 2001 (Review from Allrecipes US | Canada)