I reduced the recipe to two chicken breasts, so pretty much cut everything in half. I threw out a LOT of breading still, so I would cut the breading in half again (I used two 6 ounce breasts). I used grated Parmesan in with the breading, but topped with (real) shredded during the last 5 to 10 minutes of baking. It did crunch up, but was still good. I increased the baking time because the breading didn't brown at all - which only served to dry out the chicken somewhat. I think perhaps a higher temp would fix that. Also, when decreasing the amount of crumbs and grated Parmesan cheese, I would NOT decrease the oregano or basil. I cut them in half, and wish I hadn't. I think the extra spice would have given it more flavor. I used garlic powder, but kept that at 3/4 tsp for the two breasts. I didn't have minced on hand (and was pretty sure that fresh wouldn't have worked so well). It was better than average, hubs enjoyed it better than I did, but I will definitely make it again with the tweaking.
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I reduced the recipe to two chicken breasts, so pretty much cut everything in half. I threw...