Tuesday, September 4, 2012

Crunchy Herbed Chicken Breasts

I saw this recipe in a recent Taste of Home and am so glad I tagged it to make. This chicken comes out SO CRUNCHY on the outside, but moist on the inside.  It is fantastic!!  As always, super easy too!!  :)
Crunchy Herbed Chicken Breasts
2/3 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
1 Tbsp. minced fresh basil or 1 tsp. dried basil
2 tsp. minced fresh parsley
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
6 boneless skinless chicken breast halves (5 oz. each)
Olive oil-flavored cooking spray
In a shallow bowl, mix the first nine ingredients.  Place flour and eggs in separate shallow bowls.  Dip both sides of chicken in the four, eggs, then crumb mixture, patting to help coating adhere.
 Place on a greased baking sheet.  Spritz tops with cooking spray.  Bake at 375 for 25-30 minutes.

SO GOOD!!!!  My son loved it too, which is always a bonus!  Enjoy.  :)

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