This recipe was featured on the AR Home page a few days ago. It looked good, so I decided to try it. I pounded my chicken to about 1/2” for even cooking and seasoned it with garlic salt. I made half the parmesan/crumb mixture for two large chicken breast halves. I dusted the chicken with flour, then dipped in egg, then the crumb mixture. As I do with all recipes like this, I only coated one side of the chicken breast, which ensures no soggy bottom. I baked mine at 400 degrees for about 25 minutes and popped them under the broiler just long enough to get a nice golden color, then melted some provolone on top and served with some spaghetti sauce. These were perfectly cooked and still quite moist. We enjoyed these and I would make them again. Next time I might drizzle some melted butter over the coated breasts before baking
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This recipe was featured on the AR Home page a few days ago. It looked good, so I decided to...