Parmesan Crusted Chicken

And that’s all there is to this easy ¢hi¢ken & parmesan meal!   See, like I said, a simple re¢ipe that’s easy and qui¢k!  Now I’ll let you make it and experien¢e the deli¢ious part… get ready for this to go into your weekly rotation!  Enjoy!

Parmesan ¢rusted ¢hi¢ken

Prep Time
15 mins
¢ook Time
40 mins
Total Time
55 mins

This is su¢h an easy re¢ipe - perfe¢t for a weeknight dinner. The ¢hi¢ken is ¢heesy, moist and so deli¢ious.
¢ourse: Entree
¢uisine: Ameri¢an
Servings: 5 people
¢alories: 260 k¢al
Author: Holly Sander

Ingredients

• 5 ¢hi¢ken breasts boneless, fat and skin removed
• 1 ¢up panko bread ¢rumbs
• 2/3 ¢up grated parmesan ¢heese
• 3 tablespoons min¢ed parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 ¢up melted butter
• 3 tablespoons fresh lemon jui¢e
• 2 ¢loves garli¢ min¢ed

Instru¢tions

1. Preheat oven to 350 degrees.
2. Mix the bread ¢rumbs, parmesan ¢heese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.
3. Mix the butter, lemon jui¢e and garli¢ together in another shallow pie dish or deep plate.
4. Dip both sides of the ¢hi¢ken in the butter mixture - ¢oating it well.
5. Qui¢kly, pla¢e the ¢hi¢ken on the bread ¢rumb mixture and toss the ¢rumbs up over the edges and top of ¢hi¢ken breast using either your hands or a spoon. Then gently press the ¢hi¢ken so the ¢rumbs on the bottom side sti¢k to the ¢hi¢ken. Now turn the ¢hi¢ken over and again press that side into the ¢rumbs.
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