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Chicken Imperial

by on December 19, 2011 in Main Courses, Poultry December 19, 2011 Main CoursesPoultry
See post on Melanie Eccles’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

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Description

It’s fast, it’s easy. It’s so incredibly moist and flavorful. I can’t imagine anyone not loving this chicken.

Ingredients

  • ½ cups Italian Bread Crumbs
  • 2 Tablespoons Parmesan Cheese
  • 1 Tablespoon Parsley Flakes
  • 1 teaspoon Garlic Powder
  • ¼ teaspoons Salt
  • 1 pinch Pepper
  • 1 whole Egg, Beaten
  • 2 whole Boneless, Skinless Chicken Breast (4 Oz Each)

Preparation

Preheat oven to 350ºF. Spray a small baking dish with nonstick cooking spray.

In a small bowl, stir together bread crumbs, Parmesan, parsley, garlic, salt and pepper. In a second small bowl, beat egg.

Working in assembly line fashion, coat each chicken breast with egg, then dip into bread crumbs, being sure to cover on all sides. Place in the baking dish.

Bake for 40 minutes, until juices run clear and no pink remains. Serve alongside baked potato and your favorite steamed vegetable.

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Profile photo of Liz

Liz on 1.26.2012

really really good! I’ve actually made something almost IDENTICAL to this. Just a few seasonings different than how this is made. It’s very moist, and tasty! PLUS easy with not having to get things I didn’t already have. Thanks!

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