Baked Herb-Crusted Chicken Breasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 3 tablespoons chopped fresh parsley
- lemon wedges
- 6 tablespoons fresh lemon juice
- 2 tablespoons (1/4 stick) butter
- 6 tablespoons chopped fresh basil
- 1 1/2 tablespoons chopped fresh rosemary
- Carbohydrate 21 g(7%)
- Cholesterol 74 mg(25%)
- Fat 12 g(19%)
- Fiber 2 g(6%)
- Protein 23 g(47%)
- Saturated Fat 4 g(19%)
- Sodium 334 mg(14%)
- Calories 291
Preparation Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels. Preheat oven to 450°F. 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 breadcrumb 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.
Preparation Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels. Preheat oven to 450°F. 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 breadcrumb 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.
