Very easy and delicious dinner tonight. I got the recipe from Cook's Country. I did make fresh bread crumbs, and I do think that makes a big difference. I also used a crusty baguette for the crumbs. I'm sure in a pinch, you could use regular bread crumbs. The garlic and cheese really adds a lot of flavor! Something tasty for mid-week dinner.
Baked Chicken Breasts with Parmesan Garlic Crust
- 1 cup bread crumbs, preferably fresh (see note)
- 1/2 cup grated Parmesan Cheese
- 3 garlic cloves, minced
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. salt
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
- 1/4 cup minced fresh basil
- 1/4 cup mayo
- Lemon wedges for serving (optional)
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in a bowl.
Pat chicken dry with paper towels and transfer to 9×13-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread crumb mixture over mayonnaise, pressing lightly to adhere.
Bake until crumbs are golden brown and instant-read thermometer inserted into the thickest part of chicken registers 160 degrees, 18-22 minutes. Serve with lemon wedges.
Note: To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.
*I used Dijonnaise in place of the mayonnaise. Added a little more zing!