Ingredients
-
1/2
-
2
-
1
-
1/2
-
1
-
1/2
-
6 - 8
-
-
-
-
-
-
-
-
Directions
Parmesan Chicken Breasts,This is one of the best baked crumbed chicken dishes we have had. The skinless breasts were big (350g+ each – 3 of them) and took the 45 miniutes to cook at 175C fan forced oven. I scaled the recipe back to 3 serves and had no butter to drizzle over and used some canola oil spray to assist cooking and they had a lovely crust on top and were moist and flavourome. The DM and I couldn’t get through all of ours so the DS has a sandwich for tomorrow and there is still enough for another sandwich – the DM has laid claim to it. I couldn’t get italian breadcrums, so used regular dried and put some italian herbs in and then the grated parmesan. Thank you so much Lisa Lou Who for a great recipe.
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Steps
|
1
Done
|
In a Pie Plate or Shallow Bowl Combine the Butter, Mustard, Worcestershire Sauce, and Salt. |
|
2
Done
|
in a Plastic Bag Combine the Breadcrumbs and Parmesan Cheese. |
|
3
Done
|
Dip Chicken in Butter and Then Shake in Crumb Mixture. |
|
4
Done
|
Place in an Ungreased 13x9 Baking Pan. |
|
5
Done
|
Drizzle With Any Remaining Butter Mixture. |
|
6
Done
|
Bake at 350 For 40-45 Minutes or Until Juices Run Clear. |
