Marlene Koch - Parmesan Crusted Chicken

Marlene Koch - Parmesan Crusted Chicken
Marlene Koch puts a healthy twist on a restaurant favorite.


  • 1/3 cup homemade ranch dressing or reduced-calorie store-bought
  • 6 tablespoons shredded parmesan cheese, divided
  • 1/3 cup panko breadcrumbs
  • 1/2 teaspoon garlic salt
  • 2 teaspoons melted butter
  • 4 boneless, skinless chicken breasts (about 1 pound)
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded reduced-fat mozzarella cheese


  • 1/3 cup low-fat milk
  • 1/3 cup light mayonnaise
  • 1/3 cup plain low-fat or non-fat greek yogurt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Marlene Koch - Parmesan Crusted Chicken - Home & Family

Makes 4 Servings


1. In a small bowl, combine the dressing and 3 tablespoons parmesan. In another small bowl, combine the remaining 3 tablespoons parmesan, breadcrumbs, garlic salt and melted butter. Set aside.

2. Position rack in middle of oven. Cover breasts in plastic wrap and gently pound to 1/2-inch thickness. Coat a large ovenproof nonstick skillet with cooking spray and place over medium-high heat. Season chicken with pepper and cook for 2 to 3 minutes per side, or until well browned and just cooked through. Turn on the broiler.

3. Spread each breast with 1 generous tablespoon of the dressing, evenly top with 3 tablespoons mozzarella and sprinkle with 2 tablespoons parmesan breadcrumbs. Move the chicken to the oven and broil for 2 to 3 minutes, or until the cheese is melted and crumbs are nicely browned.


Makes 8 Servings

1. In a medium bowl add all of the ingredients and whisk well to combine.

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