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Crispy Italian Chicken

Prep: 15 minutes
Bake: 20 minutes

Serves: 4

Crushed croutons are the secret to making these baked chicken cutlets crispy and flavorful...and to make them even better they're topped with Italian sauce and mozzarella cheese.  Yum!


2 cups seasoned croutons  or zesty Italian croutons
1 egg
1 1/4 lb. skinless, boneless chicken breast halves  (about 4 breast halves)
1 cup Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce
1/4 cup  shredded mozzarella cheese  (about 2 ounces)


Heat the oven to 375°F.  Spray a baking sheet with vegetable cooking spray.  Place the croutons into a gallon size resealable plastic bag.  Seal the bag and crush the croutons with a rolling pin.

Beat the egg in a shallow dish with a fork or whisk.  Dip the chicken into the egg.  Add the chicken to the bag.  Seal the bag and shake to coat. Place the chicken onto the baking sheet.  Spray the chicken with the cooking spray.

Bake for 20 minutes or until the chicken is cooked through.  Spoon the sauce over the chicken and sprinkle with the cheese.

Serving Suggestion: Serve with Pepperidge Farm® Texas Toast, spaghetti, green beans and Pepperidge Farm® cookies for dessert.

Crispy Italian Chicken