Ingredients Jump to Instructions ↓

  1. 4 Boneless Skinless Chicken Breasts

  2. 2 tsp Crushed Garlic

  3. 1/4 cup Extra Virgin Olive Oil

  4. 1/2 tsp Poultry Seasoning

  5. 1/4 cup Whole Wheat Panko Bread Crumbs

  6. 1/4 cup Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. Mix crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm. Trim all 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 zip lock 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. Preheat oven to 425. Mix bread crumbs and parmesan and pulse a few times in food processor if desired. Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into mixture, pressing on as much of the coating as you can. Place in glass casserole dish which has been sprayed with nonstick spray. Bake 30 to 40 minutes, until well browned and thoroughly cooked through. If you don't use a lot of breadcrumbs, like me, store them in the freezer. This was moist and delicious.


Send feedback