4 servings
Ingredients:
4 chicken breasts [roughly 1 lb chicken]
1/4 cup olive oil
1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]
1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]
1/4 cup olive oil
1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]
1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)
1 teaspoon dried Italian seasoning
1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)
Directions:
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.
[I like to pound the chicken to about 1/2 inch thickness [in a sealed gallon baggie, with a rolling pin, *but that isn't strictly necessary*.] Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese.
Cook chicken for 35-40 minutes.