INGREDIENTS:
- 4 boneless, skinless chicken breasts
- 2 tsp. crushed garlic (garlic puree from a jar is perfect here)
- 1/4 cup extra virgin olive oil
- 1/2 tsp poultry seasoning (I used Penzeys)
- 1/4 cup whole wheat Panko bread crumbs
- 1/4 cup finely grated Parmesan cheese
DIRECTIONS:
- Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.
- Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.)
- Put chicken into ziploc bag, pour heated oil over, and marinate all day in refrigerator.
- To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.
- Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn’t fine enough.)
- Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
- Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil.
- Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn’t cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it’s cooked.)
Recipe source: kalynskitchen
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