Parmesan Chicken over Rice

Patricia Yates


This is my husband's recipe and everyone who has tried it loves it. Absolutely delicious


★★★★★ 1 vote

30 Min
45 Min


  • 4 large
    chicken breast filets
  • 2
    beaten eggs
  • 1/3 c
    parmesan cheese
  • ·
    salt and pepper
  • dash(es)
  • ·
    ground rosemary
  • pinch
    ground red pepper
  • 1 Tbsp
    vegetable oil
  • ·
  • 1/4 c
    white wine
  • 1 can(s)
    cream of chicken soup

How to Make Parmesan Chicken over Rice


  1. Flatten chix breast with palm of your hand; salt and pepper and dust with flour.
  2. Mix the beaten eggs with the parmesan cheese. Dip the breasts in mixture; drain and brown lightly in oil. Remove from pan and place on lightly greased shallow baking dish. Sprinkle with rosemary and a little red pepper.
  3. Mix soup with the wine and pour half over the breasts. Bake uncovered at 350 for 45 minutes. Serve each filet over brown rice, and cover with the sauce made from the soup and wine. Serve immediately and bask in the praises.

Printable Recipe Card

About Parmesan Chicken over Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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