Baked Parmesan Crusted Chicken

My family loves this flavorful crispy chicken, it will be going into our regular rotation.

This was easy and great tasting, but I cannot find the nutritional values.

This was delicious!  I usually use the mayo then breadcrumb method but wanted to try this instead. The crust stayed on the chicken perfectly. It was crispy on the outside but the chicken was juicy on the inside. I’m having so much fun looking through all of your recipes. So glad I found your blog!

INGREDIENTS

• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 to 3 tablespoons fresh Italian flat-leaf parsley, finely chopped for garnishing
• lemon wedges, optional for serving
• 1/2 teaspoon salt, or to taste
• one pound boneless skinless chicken breasts, sliced in 4 thin pieces (see tip below)
• about 3 tablespoons olive oil
• 1 scant cup panko bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon dried oregano

INSTRUCTIONS

1. Preheat oven to 425F. Line a baking sheet with aluminum foil, set aside.
2. To a large ziptop plastic bag, add the chicken. Tip – I recommend buying one 1-pound breast from your butcher. Slice it in half horizontally so you have two thin halves, then slice each half vertically, so you now have 4 pieces. If you can’t get chicken from the butcher, do your best so you end up with one pound of thinly sliced breasts.
3. Add the olive oil, seal bag, and smoosh chicken around so it’s evenly coated with oil.
4. Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it’s evenly coated.
5. Transfer chicken to baking sheet. There will likely be a fair amount of panko mixture in the bag. Using your hands or a spoon, add a couple tablespoons of the mixture to each breast so it’s quite thickly coated on the top side.
6. Bake for about 20 to 25 minutes or until chicken reaches an internal temp of 165F and is lightly golden browned. You don’t have to flip it. I baked for 25 minutes for a richer golden color. Bake until done; all ovens, climates, and thickness of chicken varies and impact baking time.
7. Garnish with parsley and optionally serve with lemon. Serve immediately. Chicken is best warm and fresh.