RecipesMagazine

Baked Herb-Crusted Chicken Breasts

Baked Herb-Crusted Chicken Breasts
You can never have too many main course recipes, so give Baked Herb-Crusted Chicken Breasts a try. This recipe serves 6. One portion of this dish contains around 28g of protein, 13g of fat, and a total of 318 calories. If you have butter, breadcrumbs, parsley, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish.
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Chicken BreastChicken Breast
MeatMeat
WrapWrap
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Glass Baking PanGlass Baking Pan
Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
2
Pour lemon juice over. Cover and refrigerate 1 hour.
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Lemon JuiceLemon Juice
3
Remove chicken from dish and pat dry with paper towels.
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Whole ChickenWhole Chicken
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Paper TowelsPaper Towels
4
Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly.
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ButterButter
Cooking OilCooking Oil
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Sauce PanSauce Pan
OvenOven
5
Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish.
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BreadcrumbsBreadcrumbs
RosemaryRosemary
ParsleyParsley
PepperPepper
BasilBasil
SaltSalt
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Pie FormPie Form
6
Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture.
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Chicken BreastChicken Breast
BreadcrumbsBreadcrumbs
Whole ChickenWhole Chicken
ButterButter
7
Place chicken on baking sheet.
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Whole ChickenWhole Chicken
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Baking SheetBaking Sheet
8
Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
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BreadcrumbsBreadcrumbs
Whole ChickenWhole Chicken
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OvenOven
9
Transfer to plates.
10
Serve, passing lemon wedges alongside.
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Lemon WedgeLemon Wedge
DifficultyHard
Ready In45 m.
Servings6
Health Score15
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