Use Israeli couscous in this robust Greek couscous salad. Very tasty!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves
- 3 tablespoons butter, melted
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup plain dry bread crumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon dried parsley
- ½ teaspoon dried basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
- Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
- Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 8 g |
| Sodium | 517 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious!!
kids say this is the only way to make chicken any more. First time around i did not get a good browning on the bread crumbs, second time got better. I subbed in panko due to what was available. I pair with the sheet pan vegan brussels sprouts and butternut squash.
Made chicken exactly as instructed. Let chicken get room temp. Chicken came out little dry
This turned out very good. So flavorful
I left out the garlic. I used finely grated, fresh parmesan cheese and needed to add another 15 minutes to the cooking time. I also put fresh lemon slices on top as this chicken was baking. Everyone loves this dish!!
I made this and was very disappointed in the results. It was not crusted at all but soggy from too much butter. I had leftovers the next day that I heated up in a frying pan, and that helped to dry it out a bit.
I like the breading and it has a lot of flavor! I made it with cauliflower on the side and it was delicious. Nice and juicy. But I only had to cook it for 23 minutes. My oven cooks fast but I watched it. I wouldn’t cook it for the recommended 30 or broil it. The crust got plenty brown without the broiler.
Very good
Didn’t like it…very dry
It was a bit on the fatty side for me. Very tasty but doesn’t seem the least bit healthy.
Loved the flavor, and the chicken was very moist! Next time I will shorten the baking time, and switch to broil at the end. Hopefully that will make the bread crumbs a little crispier, as they were a bit soggy.
This was very good but I cooked them too long-25 minutes plus a couple minutes under the broiler-the chicken was a little dry.
The flavour was wonderful and the chicken moist! I made it as outlined except for the bread crumbs (used Italian-style crumbs since it was all that was on hand). The only quibble I have is the chicken didn’t brown as much as I would have liked. Next time I will (as another already noted) broil for a minute or two at the end. On the whole, the recipe was easy to follow, quick to throw together, and the results yummy! Bet the left-overs will be good in a sandwich! I served it with fried rice (peas, carrots and garlic added for flavour).
Loved it! This is a definite keeper
Only substitutions were Italian bread crumbs instead of plain and Italian seasoning instead of Basil and Parsley, because that is what I had on hand. Also I had 3 large breasts giving me 6 halves, so I had to use a 13×9 dish and a 9×9 dish. Also added a little bit more for my wet dip ingredients. Came out great, very moist and able to cut with a fork. Flavor was spot on.
This tasted wonderful! Even my picky kids loved it. Very flavorful!
Step aside shake and bake! This is one flavorful and crunchy chicken! I used seasoned bread crumbs, since they are what I had on hand. I broiled them at the end. I started with chicken breasts and sliced them in half. They went rather far and I used leftovers on top of spaghetti noodles and marinara sauce!