Chicken Parmesan

 Serves: 4    |     Prep: 15 min     |     Cook: 15 min     |     Ready: 30 min


½ cup Parmesan Cheese
½ cup Panko Breadcrumbs
1 tsp. Garlic Powder
4 Chicken Breasts
4 T. Sour Cream
salt and pepper, to taste
Dole Premium Kit, Ultimate Caesar

Version II

½ c. Parmesan Cheese
½ c. Panko Breadcrumbs
3/4 – 1 tsp. Garlic Powder
¼ tsp. Parsley
½ tsp. Lemon Zest
salt and pepper, to taste
1 T. melted butter
4 Chicken Breasts
4 T. Mayonnaise
Dole Premium Kit, Ultimate Caesar


As shown in the recipe picture, this  originally was served over a homemade Caesar salad with potatoes. I usually just serve it over the Dole Ultimate Salad mix to save time.


Combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.

Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.

Place chicken breasts on a lightly oiled baking sheet and brush tops with 4 T. sour cream. Press crust mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.

Prepare bagged salad and divide between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.

Version II
Combine panko, Parmesan, all spices and butter in a small bowl.

Continue with remaining directions above.