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Birds Nest Chicken

I was in the mood to chat with you this evening, but I wasn’t sure what to say. I don’t have any interesting photos to share, and I spent my day shipping orders, dealing with taxes, and visiting with Mom. So, unless you want to see a picture of the snack I just made for myself, the dirty floor of my car, or the path of earring racks and disembodied hands that Eamonn made on the steps today, I’m not really sure what to talk about.

How about a recipe? Yeah… I think that will work nicely. How about a yummy chicken dish I came up with last October, and just made again last night?


The name I gave this recipe is Parmesan-Crusted Chicken With Sage Sauce, but Neil has coined the term Birds Nest Chicken because of the copious amount of crunchy topping it features. I suppose before too long I’m just going to stop correcting him and start calling it that myself. It may be inevitable…


1/2 cupBread crumbs — plain
1/2 cupCracker meal
1/2 cupParmesan cheese — shredded
3 tablespoonsButter — melted
1 poundchicken breast halves without skin
For the Sauce
16 ouncesChicken gravy — Campbells, with sage
1/2 cupWhite wine
1 teaspoonSage


  1. Pound chicken to 1/2-inch thick and arrange in single layer in casserole dish.
  2. Combine bread crumbs, cracker meal, cheese and butter. Spread to cover chicken in dish.
  3. Bake for 30 minutes at 350.
  4. When chicken has 5 or so minutes of cooking time left, bring gravy, wine and sage to boil in small saucepan. Reduce heat and simmer.
  5. Drizzle gravy over crumb-coated chicken to serve.

Recipe By: Lisa Clarke
Serving Size: 4
Weight Watchers Points: 10 (or, more like 6 if you use the sauce sparingly and don’t eat a full 1/4-recipe of the crust)
Copyright: 2007


  • I prepare this in two halves – one to bake right away and one to freeze for later.
  • I based this recipe on my (probably-faulty) memory of a Super Suppers dish. The original sauce was built upon a Bechamel base, which I replaced with canned gravy in the interest of saving time and effort.


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