Comida Kraft
Recipe Box

RITZ Parmesan Chicken

(240) 199 Reviews
Prep Time
Total Time

4 servings

A quick dip in a mayo-lemon juice mix and a roll in crushed RITZ Crackers could make this Parmesan chicken breast recipe a new family favorite.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Mix mayo and lemon juice in medium bowl. Combine cracker crumbs, cheese and basil in separate bowl.
  • DIP chicken, 1 breast at a time, in mayo mixture, then roll in crumb mixture until evenly coated. Place on baking sheet sprayed with cooking spray.
  • Bake 20 min. or until done (165°F).

Serving Suggestion

Serve with a hot steamed vegetable, and mixed green salad tossed with your favorite KRAFT Dressing.


Substitute 1/4 cup KRAFT Classic Caesar Dressing or KRAFT Classic Ranch Dressing for the mayo and lemon juice.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 360
% Daily Value
Total fat 21g
Saturated fat 5g
Cholesterol 75mg
Sodium 390mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 2g
Protein 28g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pennyp45 |

    This recipe could use more seasonings. I tried to eat some of the leftovers the next day, but the chicken was very soggy. I won't bother making this again.

  • dsdoheny1 |

    I chose to use the ranch dressing option for my first time making this, as my family loves anything with ranch dressing. Absolutely delicious and so easy. I noticed one review that said chicken was soggy on the bottom. I used a roasting pan with a rack. Perfect. Always in search of recipes that end up with a moist chicken breast. Bravo!

  • ariiaana |

    Was really surprised how good this was, albeit a little on the messy side to prepare.