Delicious recipe and the chicken was tender & juicy. This one is a keeper...family loved it! I had 2 pkgs. of chicken breasts (12 total) so I tripled the ingredients (not the Italian seasoning bcuz I used Contadina Italian Style bread crumbs but added extra dry oregano and basil as well as pepper to the mixture). I lightly salted both sides of the chicken breasts and let them sit for about 1/2 hour (to ensure flavor but also to retain the juices so that they would not dry out) and I did not flatten/pound them. I also used shredded Parmesan cheese in the bread crumbs instead of the dry, grated kind. I lightly greased both pans & baked on 350 degrees for about 55 minutes (I'm sure this extra time was needed bcuz I had so much chicken, most pieces were very thick & bcuz I had 2 pans in the oven). When I turned chicken over, I topped them with Prego Tomato, Basil & Garlic (I heated two jars and added fresh minced garlic, a little salt, dry basil, dry oregano and a few squirts of ketchup) and shredded Mozzarella cheese, but turned the heat up to 375 & baked for another 20 minutes or so (cut in the middle of a thick one to check doneness). I served it with spaghetti (2 boxes of Dreamfield low carb) mixing with leftover sauce (next time I will use 3 jars of sauce so that all the pasta gets coated well; I left some plain with butter bcuz there was not enough sauce), Caesar salad (Kraft Caesar, no croutons, and leftover shredded Parmesan cheese) and garlic & cheese Texas Toast.
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Delicious recipe and the chicken was tender & juicy. This one is a keeper...family loved it! ...