Baked Cheesy Chicken
Serves 2
  • 2 chicken breasts
  • 1 tablespoon cornflour
  • 1 egg, beaten
  • ½ tablespoon Parmesan cheese
  • 1 tablespoon breadcrumbs (I used Panko)
  • 2 tablespoons cheese (Mozzarella, Emmental etc)
  1. Preheat the oven to 220 degrees Celsius. Line a baking sheet with aluminium foil. Drizzle with a little olive oil and set it aside.
  2. Wash and pat dry the chicken breasts. Place the chicken breasts in between 2 large sheets of baking parchment (or cling film) and pound them using a mallet or a rolling pin until they are of even thickness. Set them aside.
  3. Place the cornflour and egg in two separate, shallow bowls. Combine the Parmesan cheese and breadcrumbs in a third bowl.
  4. Dredge 1 side (only 1 side!) of the chicken breasts in cornflour, egg then cheese-breadcrumbs mixture. Place the chicken breasts on the baking sheet.
  5. Bake the chicken breasts for 10 to 12 minutes in the middle rack until the breadcrumbs has turned a beautiful golden brown and the chicken is almost cooked. Sprinkle the cheese in the middle of the chicken breasts, shift the baking sheet to the top rack and bake for another 3 to 5 minutes until the cheese has melted and lightly browned.
  6. Transfer the chicken breasts onto serving plates and serve with baked fries.
Naggy Notes
- Adapted from Martha Stewart's Light Chicken Parmesan
Recipe by Foodie Baker at