Wednesday, April 25, 2007

Baked Chicken Breasts with Parmesan-Garlic Crust

1 cup bread crumbs, preferably fresh (see hint)
1/2 cup grated Parmesan Cheese
3 garlic cloves, minced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
4 boneless, skinless chicken breasts (6-7 oz each), trimmed
1/4 cup minced fresh basil
1/4 cup mayo
Lemon wedges for serving (optional)

- Adjust oven rack to upper-middle position and heat oven to 425 degrees.
- Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in a bowl.
- Pat chicken dry with paper towels and transfer to 9x13-inch baking dish.
- Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken.
- Sprinkle bread crumb mixture over mayonnaise, pressing lightly to adhere.
- Bake until crumbs are golden brown and instant-read thermometer inserted into the thickest part of chicken registers 160 degrees, 18-22 minutes.
- Serve with lemon wedges.

- To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Submitted by Kelly


  1. I made this recipe last night. It was great! We've been doing lots of work on the house and needed an easy and fast dinner. This one was perfect (tasty, too!) Thanks!


  2. I tried this tonight, but modified it some..I used leftover artisinal bread and onion bagels for the bread. I also mixed a little "buttermilk" [lemon juice and milk] with the mayo and (dried) basil. I cut chicken breasts into "tenders" and coated and baked. It disappeared! Thanks for the great idea!


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