|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 64g||82%|
|Saturated Fat 24g||118%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For garlic flavor, add about 1/2 teaspoon of garlic powder to the breadcrumb mixture. Replace the oregano and thyme with 1 teaspoon of Italian herb blend if you'd like.
Serve the chicken with mashed or baked potatoes and a salad or steamed vegetables.
- 3 pounds split chicken breasts (about 4 chicken breasts)
- 3/4 cup fine dry breadcrumbs (plain)
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon dried oregano (crumbled)
- 1/2 teaspoon dried thyme (crumbled)
- 1/4 teaspoon pepper
- 1/4 cup melted butter
- 1 tablespoon cold butter (cut into small pieces)
Preheat the oven to 350 F.
Remove skin from the chicken.
In a bowl, combine the breadcrumbs, Parmesan cheese, parsley flakes, salt, oregano, thyme, and pepper.
Dip the chicken in melted butter. Coat the chicken with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot the chicken with the butter pieces.
Bake in the preheated oven for about 1 hour, or until chicken is tender.
According to the USDA, the minimum safe temperature for poultry is 165 F. If unsure, check the chicken with a food thermometer inserted into the thickest parts -- not touching bone.