Ingredients
-
6
-
6
-
2
-
2
-
1 1/2
-
6
-
3
-
1 1/2
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Baked Herb-Crusted Chicken Breasts,I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.,The fresh herbs in the breadcrumbs really boost this recipe and takes it to the next level. I highly recommend it. It’s a perfect chicken to add to any meal.
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Steps
|
1
Done
|
Using Meat Mallet, Pound Chicken Breasts Between Sheets of Plastic Wrap to 1/2- 3/4 Inch Thickness. |
|
2
Done
|
Arrange Chicken in 15 X 10 X 2 Inch Glass Baking Dish. |
|
3
Done
|
Pour Lemon Juice Over. |
|
4
Done
|
Cover and Refrigerate 1 Hour. |
|
5
Done
|
Remove Chicken from Dish and Pat Dry With Paper Towels. |
|
6
Done
|
Preheat Oven to 450. |
|
7
Done
|
Melt Butter With Oil in Small Saucepan Over Medium Heat; Cool Slightly. |
|
8
Done
|
Mix Breadcrumbs, Basil, Parsley, Rosemary, Salt and Pepper in Pie Dish. |
|
9
Done
|
Brush Chicken Breasts on Both Sides With With Melted Butter Mixture. |
|
10
Done
|
Coat Chicken on Both Sides With Breadcrumb Mixture. |
|
11
Done
|
Place Chicken on Baking Sheet. |
|
12
Done
|
Bake, Uncovered, Until Chicken Is Cooked Through and Breadcrumbs Are Golden, About 20 Minutes. |
|
13
Done
|
(test to Make Sure) Transfer to Plates and Dress With Lemon Wedges. |
