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.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 4 servings
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
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).
303 calories; protein 29.5g 59% DV; carbohydrates 11.3g 4% DV; fat 15g 23% DV; cholesterol 96.3mg 32% DV; sodium 516.5mg 21% DV.