Baked Chicken with Parmesan-Garlic Crust
1 cup fresh breadcrumbs – two slices pulsed in the food processor until small crumbs
1/2 cup grated Parmesan cheese or Pecorino
3 cloves of garlic, minced
2 Tbs extra virgin olive oil
1/2 tsp of table salt
freshly ground black pepper
2 boneless skinless chicken breasts – cut in half and pounded to about 1/2 inch thick
1/4 cup Duke’s mayonnaise
zest of one lemon
juice of half a lemon
Lemon wedges, for serving
Preheat over to 425 degrees. Lightly spray a 9 x 13 inch baking dish with cooking spray.
Combine breadcrumbs, chees, garlic, olive oil, salt and pepper in a bowl.
Dry chicken with paper towels and arrange in baking dish leaving room between each piece. Combine mayonnaise, lemon zest and juice in a small bowl. Top each piece of chicken with the mayonnaise mixture. Then top with breadcrumb mixture, pressing to make sure they adhere.
Bake until crumbs are golden and thermometer in thickest part of chicken is 160 degrees about 20 minutes. Serve with lemon wedges
My modifications on a Cook’s Country recipe.
25 March 2009
28 April 2009
16 February 2010
12 April 2010
28 August 2012 – Hurricane Issac
3 June 2015 – great left over the next day. Think they would make a good sandwich too, esp. when pounded thin.