Description
This dish was a great hit with my family. Even my 2-year-old loved it and he’s a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you’ve got a delicious meal.
Ingredients
- 4 skinless, boneless chicken breast halves
- 3 tablespoons butter, melted
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup plain dry bread crumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon dried parsley
- ½ teaspoon dried basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts
- being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Combine butter
- lemon juice
- garlic
- salt
- and pepper in a shallow dish.
- Combine bread crumbs
- Parmesan cheese
- parsley
- and basil in another dish.
- Dip chicken in butter mixture
- then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink and juices run clear
- 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4