Microwave cooking
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This is a very tasty portion of the chicken and it serves as a very good starter.


Boneless skinless chicken breasts
: 4 (7 oz. each)
: 1 tsp
: 1/8 tsp
All-purpose flour
: 1 1/2 tbsp
Beaten egg
: 1 whole
Panko (fine bread/cracker crumbs)
: 1 cup
Shredded mozzarella cheese
: 1/4 cup
Parsley, finely chopped
: 2 tsp
Grated Parmesan cheese
: 4 tsp
Shredded cabbage
: 2 cups
Thinly sliced onion
: 1/4 cup
Shredded carrots
: 1/4 cup
: 2 tbsp
Olive oil
: 2 tbsp
: 1/2 tsp
: 1/8 tsp
Parsley, chopped
: 1 tsp
Parsley cut into 1-inch lengths
: 1/4 cup

Golden Chicken Breasts


  • Salt and pepper chicken breasts and coat with flour. Dip them in the egg and then the Panko or fine breadcrumbs.
  • Place parchment paper or wax paper (coated side up) on a microwave-safe plate (12 inches in diameter). Place the chicken breasts on it and sprinkle with mozzarella and Parmesan cheese.
  • Place a microwave bacon rack in the microwave oven. Cover the chicken plate with a vented microwave lid and center it on the bacon rack. (Turning over the chicken is unnecessary, because placing bacon rack allows the microwaves to cook from the bottom.)
  • Cook on HIGH (1200W) for 8 minutes or until chicken breasts are tender.
  • Take the chicken breasts out and place them on a baking sheet. Cook them in a toaster oven until the surface turns golden brown.
  • To make the , combine vinegar, olive oil, salt and pepper in a bowl. Stir until the salt dissolves. Add the coleslaw vegetables and mix well.
  • Sprinkle finely chopped parsley on the chicken and garnish with parsleys sprigs. Add coleslaw on the side and serve.