Crispy Parmesan Crusted Chicken with Roasted Peppers and Zucchini with creamy Alfredo sauce

Impressive yet so easy to make! Make it for guests, or serve it as a weekday favourite. Our Cracker Barrel® Creamy Alfredo Cheese Sauce pairs perfectly with this dish, and is the perfect way to elevate any meal!

  • 15
  • 45
  • 4-6


  • 1 package Cracker Barrel® Creamy Alfredo Cheese Sauce – prepared as per package directions
  • 1 tbsp (15 mL) Lactancia (salted or unsalted butter)
  • 1 2/3 cup (410 mL) Lactancia milk
    Crispy Parmesan Crumb Coating:
  • 4-6 chicken breasts, boneless, skinless, pounded to even thickness
  • ½ cup (125 mL) flour
  • ½ cup (125 mL) bread crumbs
  • ½ cup (125 mL) parmesan cheese, grated
  • 2 tbsp (30 mL) garlic powder
  • 2 tbsp (30 mL) oregano
  • 1 tbsp (15 mL) paprika
  • ½ tsp (2.5 mL) sea salt
  • ½ tsp (2.5 mL) black pepper, freshly ground
  • 1 egg
  • ½ cup (125 mL) Lactancia milk
  • 1 tbsp (15 mL) olive oil
  • 3 cloves garlic, minced
  • 2 red peppers, cut into chunks
  • 2 zucchini, cut into long diagonal chunks
  • sea salt and black pepper to taste


  1. Preheat oven to 375° F (190° C). Pound chicken breasts to an even thickness and set aside. Mix together dry ingredients and set aside. Mix together egg and milk and set aside.
  2. To prepare chicken, dip each of the chicken breasts into the egg and milk mixture, and then roll into the crispy parmesan crumb coating until fully coated. Place onto a sheet pan sprayed with cooking spray. Place oil, minced garlic, peppers and zucchini into a bowl. Season with salt and pepper and toss well. Place onto the same sheet pan as the chicken, and put into the oven. Bake for 30 – 35 minutes.
  3. While chicken and vegetables are cooking, prepare Cracker Barrel® Creamy Alfredo Cheese Sauce and set aside, keeping warm.
  4. When chicken has reached an internal temperature of 165°, remove from oven. Plate chicken and vegetables and ladle on Cracker Barrel® Creamy Alfredo Cheese Sauce and serve.
All Recipes