Chicken Parmesan Italiano
Prep time: 10 minutes (Ready in 30 minutes)
2 T. Italian style bread crumbs
2 T. shredded fresh Parmesan cheese
1/2 t. dried oregano leaves
1 T. lemon juice
1 small garlic clove, minced
2 boneless skinless chicken breast halves
Nonstick cooking spray
1. Heat oven to 425 degrees. Line cookie sheet with foil; spray with nonstick cooking spray.
2. In shallow dish, combine bread crumbs, cheese and oregano; mix well. In plastic zip-type bag, combine lemon juice and garlic.
3. Add chicken to plastic bag and close. Shake gently to coat chicken; Remove from bag and coat with bread crumb mixture. Place on cookie sheet.
4. Bake at 425 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear.
2 servings
**From Fast and Healthy Magazine, January/February 1997**
The story behind this recipe. This became my comfort food. I think I made it once a week after I moved to Seattle. I was working overnight shifts and terribly homesick. I would make this chicken and have it with steamed baby carrots and a pasta side dish (the kind from a box). The crispy Parmesan crumbs are irresistible.
2 comments:
this recipe looks awesome--i love it because it looks yummy (i will repost after i try it out), it is easy, and i always have all the ingredients on hand!
ok, so i have made this 3 times already--it is in fact VERY easy and super yummy! the second and third times i made it i cut the chicken into smaller strips (about 2 or 3 per breast) and it was great--quicker cooking and more breading!! (and eaiser to cut into smaller peices for my kiddos!)
-Tami
Post a Comment