Served with eggplant, Southern style green beans and Spinach, tomato, avocado and red onion salad.
Next time, I'll check for doneness at 15 minutes. The chicken breasts I used were 6-7 ounces and I felt they could have cooked for less time.
* Exported for MasterCook 4 by Living Cookbook *
Baked Herb-Crusted Chicken Breasts
Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinating in lemon juice.
6 skinless boneless chicken breast halves
6 Tbs fresh lemon juice
2 Tbs (1/4 stick)butter
2 Tbs olive oil
1 1/2 cups plain dry breadcrumbs
6 Tbs chopped fresh basil
3 Tbs chopped fresh parsley
1 1/2 Tbs chopped fresh rosemary
1 1/2 tsp salt
1/2 tsp ground black pepper
lemon wedges
1. Using meat mallet, pound chicken breasts between sheets of plastic wrap
to 1/2- to 3/4-inch thickness. Arrange chicken in 15- x 10- x 2-inch glass
baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove
chicken from dish and pat dry with paper towels.
2. Preheat oven to 450°F.
3. Melt butter with oil in small saucepan over medium heat; cool slightly.
Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
Brush chicken breasts on both sides with melted butter mixture. Coat chicken
on both sides with bread-crumb mixture. Place chicken on baking sheet. Bake
until chicken is cooked through and breadcrumbs are golden, about 20
minutes. Transfer to plates. Serve, passing lemon wedges alongside.
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/Baked-Herb-Crusted-Chicken-Breasts-106318
Next time, I'll check for doneness at 15 minutes. The chicken breasts I used were 6-7 ounces and I felt they could have cooked for less time.
* Exported for MasterCook 4 by Living Cookbook *
Baked Herb-Crusted Chicken Breasts
Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinating in lemon juice.
6 skinless boneless chicken breast halves
6 Tbs fresh lemon juice
2 Tbs (1/4 stick)butter
2 Tbs olive oil
1 1/2 cups plain dry breadcrumbs
6 Tbs chopped fresh basil
3 Tbs chopped fresh parsley
1 1/2 Tbs chopped fresh rosemary
1 1/2 tsp salt
1/2 tsp ground black pepper
lemon wedges
1. Using meat mallet, pound chicken breasts between sheets of plastic wrap
to 1/2- to 3/4-inch thickness. Arrange chicken in 15- x 10- x 2-inch glass
baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove
chicken from dish and pat dry with paper towels.
2. Preheat oven to 450°F.
3. Melt butter with oil in small saucepan over medium heat; cool slightly.
Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
Brush chicken breasts on both sides with melted butter mixture. Coat chicken
on both sides with bread-crumb mixture. Place chicken on baking sheet. Bake
until chicken is cooked through and breadcrumbs are golden, about 20
minutes. Transfer to plates. Serve, passing lemon wedges alongside.
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/Baked-Herb-Crusted-Chicken-Breasts-106318