In this ongoing financial depression we eat A LOT of chicken at our house. Thanks, Carol, for a really flavorful, easy recipe for the ubiquitous chicken breast! We are thankful, indeed! Made the recipe as written and added a little dried basil to the bread crumbs/cheese. I sliced two plump breasts into four pieces about 3/8ths thick and gave them a light pounding (so they would cook faster). Doing this also creates more chicken surface for the yummy crumb coating. At 425 it takes 20 mins for done yet moist chicken and a nicely-browned, just crisp enough coating. I also made a quick white sauce, adding 1/2 chicken bullion cube and shredded parma. Could easily dress this up with fancy sides for guests.
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In this ongoing financial depression we eat A LOT of chicken at our house. Thanks, Carol, for...