I made this dish last night using two large BSC breasts. Even though I only cooked two breasts, I made the EVOO/garlic mix and the bread crumbs (as someone suggested, I used Italian bread crumbs) and parmesan cheese mix as directed for four chicken breasts. I had a little garlic oil left (btw, I heated the oil and garlic together in a small skillet on low for probably 30-40 min.), but the parmesan bread crumbs worked just right. Since I was only cooking for two, I bought large chicken breasts so that we could split one for last night's dinner and eat the remaining one, probably, tomorrow night. As soon as I cut one in half for my wife and I to share, I was pretty sure we had a winner. I've cut refrigerated stick margarine that was more difficult to cut than these chicken breasts. No, no tenderizer and no pounding, just two fresh BSC breasts. Because of their thickness, I baked them for more like 45 min. and nothing burned or browned excessively. If you haven't tried this recipe already, you owe it to yourself to give it a try.
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I made this dish last night using two large BSC breasts. Even though I only cooked two...