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Chicken Parma

Chicken Parma Recipe

Print Recipe

Prep/Cook Time: 90 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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4
Salt and ground pepper, to taste
1 package frozen broccoli florets (16 ounces)
1 package french garlic and herb cream cheese (such as Alouette® or Boursin®) (6 1/2 ounces)
1/3 cup low-fat milk
4 -5 thin-sliced reduced-fat ham
1/2 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese


  1. Preheat oven to 350°F. Lightly grease a 9 to 10-inch square baking dish. Place frozen chicken in baking dish; season with salt and pepper, and arrange broccoli evenly over the top.
  2. In small saucepan over low heat, combine cream cheese and milk; cook until smooth and creamy, stirring frequently.
  3. Pour half the cream cheese mixture over broccoli; arrange ham slices evenly over top. Pour on remaining cream cheese mixture; sprinkle with bread crumbs and Parmesan. Cover and bake 40 minutes.
  4. Uncover and continue baking 20 minutes longer, or until chicken is cooked through and topping is golden brown.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 412

  • Total Fat 20.6g (0%)

  • Saturated Fat 11.5g (0%)

  • Trans Fat 0g

  • Cholesterol 136mg (0%)

  • Sodium 852mg (0%)

  • Total Carbohydrate 18g (0%)

  • Dietary Fiber 4g

  • Sugars g

  • Protein 40g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



LISA - HINESBURG, VT 12/23/2007 6:35:02 PM
This was a very good, quick recipe. Love the fact that there is no prep for the frozen breasts - just pop them in the casserole dish right out of the freezer! Instead of broccoli I used peas which were great. Served on brown rice. Next time I'll probably use a larger baking dish like a 9x13. I felt I need to extend the bake time a bit since the breasts overlapped some.
C Rieger - Houston, TX 3/7/2007 9:05:07 AM
This is excellent. When I don't have the herbed cheese blend, I use an 8 oz block of cream cheese, add my own herbs and thin with a scant 1/2 c milk. My family loves it, and I love that I can make it with all still frozen food.

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