Oven Baked Parmesan-Romano Chicken |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Parmesan and Romano cheeses combined with Italian-seasoned breadcrumbs create a golden brown crispy coating for this chicken. I have also used Asiago cheese in place of the Parmesan. Ingredients:
1/2 cup dried italian breadcrumbs |
1/8 cup parmesan cheese, grated |
1/8 cup romano cheese, grated |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon seasoning salt |
2 tablespoons fresh flat-leaf parsley, finely chopped |
1/2 teaspoon paprika |
1/2 cup butter, melted |
3 teaspoons fresh garlic, minced |
6 (4 ounce) boneless skinless chicken breasts |
Directions:
1. Heat oven to 375 degrees F.
2. Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
3. Combine butter and garlic in a 9-inch pie pan.
4. Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
5. Place chicken breasts into ungreased 13x9-inch glass baking dish.
6. Drizzle with any remaining butter mixture.
7. Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).
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