rated a 5 even tho I changed it up some because I didn't have fresh herbs. So, I marinated the 2 chicken breasts I deboned (but left skin on). I used olive oil, lemon juice, the garlic, 1/2 tsp each dried thyme, oregano, rosemary vs basil and the S&P. I did put some minced grn onion in the marinade too and left it overnight. This way...I just pressed the pre-marinated chicken in seasoned Panko bread crumbs. I used fresh grated Asiago because I didn't have Parm. I melted the butter, garlic and a tsp of lemon juice in an anodized skillet and baked chicken in that. Started skin side down and carefully flipped about 20 minutes into cook time. Continued baking until golden brown on top. I think because I marinated (due to using dry herbs), the chicken was super moist and had a nice herbal flavor. Crust was great too! Thanks for the recipe idea that can be easily modified.
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rated a 5 even tho I changed it up some because I didn't have fresh herbs. So, I marinated the...