Italian-Style Baked Crispy Chicken Breasts Recipe -
Italian-Style Baked Crispy Chicken Breasts Recipe
  • READY IN 45 mins

Italian-Style Baked Crispy Chicken Breasts

Recipe by  

"A Bobby Flay Recipe"

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F. Grease 11 x 7-inch baking dish with 1 tablespoon olive oil; set aside.
  2. Combine Hellmann's® or Best Foods® Real Mayonnaise, garlic, rosemary and lemon peel in small bowl. Remove 1/2 cup; reserve. Stir lemon juice into remaining mixture; refrigerate.
  3. Combine bread crumbs, almonds and cheese in small bowl. Season, if desired, with salt and black pepper.
  4. Season chicken, if desired, with salt and pepper. Arrange chicken in prepared baking pan. Brush one side chicken with reserved mayonnaise mixture, then evenly top with bread crumb mixture. Drizzle with remaining 1 tablespoon olive oil. Bake 25 minutes or until chicken is thoroughly cooked. Serve with refrigerated mayonnaise mixture.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
May 21, 2010

Fun to make, and a real pleasure to eat. Immensely flavorful! I prepared this exactly as written, only adding chopped fresh parsley to the crumb mixture for color, which really made a difference. I didn't bother to serve this with the extra mayo mixture. Every flavor was evident, yet understated - the rosemary, lemon, garlic - all there. The crumb coating was light, crispy and attractive. The baking time was right on - the chicken was so tender it cut with just my fork - literally. Excellent recipe. I served this with "Tony's Summer Pasta" and a tossed green salad with "Creamy Italian Dressing II," both recipes also from this site.

Most Helpful Critical Review
Sep 14, 2010

These were ok, but not exceptional


69 Ratings

May 17, 2010

I made this last night, and loved it! I didn't have all the ingredients, so I made do with the following substitutions: dried rosemary, pecans, regular breadcrumbs, and myzithra cheese. With these proportions, I had a lot of the mayo mix leftover and the lemon flavor was very strong. I liked that, but you could reduce the lemon and lemon peel for a more subtle taste.

Jul 06, 2010

This chicken is absolutely perfect! We loved it. So incredibly tender and flavorful. The lemon and rosemary with the Parmesan and Almonds goes together so well and the light crunchy topping is perfect. I followed naples34102 and added fresh parsley to the bread crumb topping and it really does make a big difference in appearance. I must have read a little to fast and added the lemon juice to all of the mayo mixture. This wasn't a problem because I wasn't going to reserve any of the mayo mixture and servie it on the side anyway and I think the lemon juice, added to the mixture before baking, added more fresh flavor. I seasoned the chicken with salt and pepper very well before brushing on the mayo mixture. Again, following naples34102 (I always keep an eye on what this incredible chef is up to and use her menus alot! :) I served this with Tony's Summer Pasta (from this site). This is one of our favorite meals that I have prepared recently.

Jun 03, 2010

A beautiful dish... simple yet delicately flavorful! I subbed plain yogurt for half the mayo. May I suggest not using as much lemon/lemon juice as it calls for? It overpowered the other ingredients - I enjoyed it but my BF wasn't as into it. Also - be sure to give the tops a light topping of olive oil... I skipped that step so the tops didn't brown and get crispy... Again, I didn't mind (save the cal/fat) but my BF would've preferred the crispiness. DO NOT skip the almonds! I was surprised how nicely they complemented the dish!

May 12, 2010

WOW! If only there were a 10 star rating..... Followed recipe to the letter, but added 5-7 minutes on convect to the cooking time @400 which made for a lovely, crunchy coating. Chix was perfectly moist. This sauce brings a "party" to the plate. I'd consider making this for crowd if I had the right roasting pan :?)

May 11, 2010

This recipe was amazing! It was simple to make and delicious. The one thing I did do differently was I baked the chicken for thirty minutes to get rid of the pinkish inside color. Other than that, excellent!

Jun 14, 2010

This was so yummy! My only change: I didn't have any fresh lemons on hand and used the bottled stuff. The fresh rosemary was wonderful. The table was unusally quiet - mouths were full!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 744 kcal
  • 37%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 62.4 g
  • 96%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 609 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Menus

Sorry, there are no related menus here yet.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States