Recipe: Appetizing baked chicken with parmesan and herbs

baked chicken with parmesan and herbs. With a golden Parmesan cheese and herb coating, these tender chicken breasts make a tempting and hearty main dish. Their mild classic flavor suits a wide variety of tastes. —Phyllis Joann Schmalz Kansas City, Kansas Chicken breasts are breaded with flavorful crumbs, herbs, and Parmesan cheese, then baked for the easiest, quickest chicken dish ever. Feel free to replace the fine breadcrumbs with panko crumbs for a crispier coating.

Not to be confused with chicken parmesan, our baked parmesan crusted chicken is sure to please! The combination of parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy chicken dinner! In a saucepan, melt butter and stir in Dijon mustard, Worcestershire and garlic. You can cook baked chicken with parmesan and herbs using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of baked chicken with parmesan and herbs

1. It's 4 of skinless chicken breasts.
2. You need 1 cup of panko bread crumbs.
3. Prepare 2/3 cup of grated parmesan cheese.
4. It's 1 tsp of rosemary, chopped or dried.
5. You need 2 tsp of thyme leaves.
6. You need 1/2 cup of unsalted butter.
7. It's 1 tsp of dijon mustard.
8. It's 1 tsp of worcestershire sauce.
9. You need 1 tsp of minced garlic.

Dip chicken in butter mixture, roll in breadcrumb mixture, pressing gently to make sure all crumbs cling. Lightly coat a medium baking dish with vegetable cooking spray. My Parmesan baked chicken breasts are juicy, with the juice seeping out from the meat. Here are my tips and tricks for juicy baked chicken breasts: Marinate the chicken with olive oil.

baked chicken with parmesan and herbs step by step

1. preheat oven to 400° F.
2. combine bread crumbs, parmesan cheese and herbs..
3. in saucepan, melt butter and stir in mustard, Worcestershire and garlic. remove from heat..
4. dip chicken in butter and then roll in bread crumb mixture, pressing gently to make crumbs cling..
5. place in shallow baking pan and bake 45 minutes or until golden..

Olive oil seals in the juice of the chicken, making the surface moist and the inside extremely juicy. Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil. Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Push the herb stuffing into the pockets.