Monthly Archives: April 2018

It’s Kosher: Crispy Oven-Bake Parmesan Chicken


Yes, I know it has been years since I posted. I haven’t stopped searching for new ways to Kosher-up my Treif favorites, but I did get a bit busy and forget about my blog … until a very nice woman inspired me to get back to it.

So here goes my attempt to blog through the backlog of Kosher Treif recipes I’ve been tweaking during the time I went “dark.”

First up is a favorite in my household. Even my picky 11 year old eats this chicken dish originally called “Crispy Oven-Backed Chicken.” I added that Parmesan part to the title because that’s where the magic of “fake” cheese steps in to un-Treif this chicken. Thanks to Mel’s Kitchen Cafe for this yummy recipe that inspired me to make-it-Kosher.


  • 8 tablespoons (1 stick) butter (I substitute pareve margarine, which I know isn’t the healthiest option but boy is it tasty)
  • 3 garlic cloves, finely minced (We are garlic lovers so I generally double this part)
  • 2 thick slices whole wheat bread / about 2 cups fresh bread crumbs (I use Panko bread crumbs)
  • 1/2 cup finely grated Parmesan cheese (Substitute Follow Your Heart Dairy-Free Parmesan)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 large boneless, skinless chicken breasts (I generally flatten the chicken breasts a bit)


Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil  or parchment paper and coat with nonstick cooking spray. Set aside. Combine margarine and garlic in an 8- or 10-inch skillet. Heat over medium heat until the margarine has melted. I leave the margarine/garlic mixture in the skillet to cool a bit before the ‘dipping’ step.

Measure out 2 cups of Panko bread crumbs and pour into a shallow pie plate or bowl and toss with the fake Parmesan cheese, salt and pepper. I’m guilty of adding a bit more than 1/2 cup of the grated Parmesan cheese … sometimes even a whole cup if I’m in the mood.

Dip each chicken breast into the melted, cooled garlic margarine mixture (I generally don’t wait until the butter cools so I burn myself a bit, but I’ve got no patience). Next, dip/roll the chicken in the bread crumb mixture to cover all sides. Arrange the chicken in one flat layer on the prepared baking sheet. Use a spoon or brush to spread any of the remaining melted margarine / garlic mixture over the chicken. Bake the chicken for 40-50 minutes.

I also broil the chicken on high for a couple of minutes at the end of baking to toast the “fake” Parmesan cheese and make it nice and crispy.

Happy Kosher Treif Cooking!