Baked Breaded Chicken

50 mins
Serves 6
https://www.eazypeazymealz.com/baked-breaded-chicken/

Directions

  1. 1Preheat oven to 350 degrees F (175 degrees C).
  2. 2Preheat oven to 350 degrees F (175 degrees C).
  3. 3Preheat oven to 350 degrees F (175 degrees C).
  4. 4Lightly grease a 9x13 inch baking dish.
  5. 5Lightly grease a 9x13 inch baking dish.
  6. 6Lightly grease a 9x13 inch baking dish.
  7. 7Season chicken breasts with salt and pepper.
  8. 8Season chicken breasts with salt and pepper.
  9. 9Season chicken breasts with salt and pepper.
  10. 10Mix bread crumbs, Parmesan cheese, basil, oregano, onion powder, and pepper in a pie tin.
  11. 11Mix bread crumbs, Parmesan cheese, basil, oregano, onion powder, and pepper in a pie tin.
  12. 12Mix bread crumbs, Parmesan cheese, basil, oregano, onion powder, and pepper in a pie tin.
  13. 13In a separate pie tin, mix olive oil, garlic, and paprika.
  14. 14In a separate pie tin, mix olive oil, garlic, and paprika.
  15. 15In a separate pie tin, mix olive oil, garlic, and paprika.
  16. 16Dip each chicken breast in the oil mixture, then in the bread crumb mixture, pressing to coat fully.
  17. 17Dip each chicken breast in the oil mixture, then in the bread crumb mixture, pressing to coat fully.
  18. 18Dip each chicken breast in the oil mixture, then in the bread crumb mixture, pressing to coat fully.
  19. 19Arrange chicken in the baking dish, topping with remaining bread crumbs and oil.
  20. 20Arrange chicken in the baking dish, topping with remaining bread crumbs and oil.
  21. 21Arrange chicken in the baking dish, topping with remaining bread crumbs and oil.
  22. 22Bake for 30-35 minutes at 350 degrees F (175 degrees C), or until the internal temperature reaches 165 degrees, and juices run clear
  23. 23Bake for 30-35 minutes at 350 degrees F (175 degrees C), or until the internal temperature reaches 165 degrees, and juices run clear
  24. 24Bake for 30-35 minutes at 350 degrees F (175 degrees C), or until the internal temperature reaches 165 degrees, and juices run clear

Ingredients

  • 6 chicken breast halves, boneless and skinless
  • 6 chicken breast halves, boneless and skinless
  • 6 chicken breast halves, boneless and skinless
  • 0 Salt
  • 0 Salt
  • 0 Salt
  • 0 Pepper
  • 0 Pepper
  • 0 Pepper
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 0.5 cup dry Italian bread crumbs
  • 0.5 cup dry Italian bread crumbs
  • 0.5 cup dry Italian bread crumbs
  • 0.5 cup panko
  • 0.5 cup panko
  • 0.5 cup panko
  • 0.67 cup Parmesan cheese, fresh grated
  • 0.67 cup Parmesan cheese, fresh grated
  • 0.67 cup Parmesan cheese, fresh grated
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground black pepper

Equipment

9x13 inch baking dish2 pie tins or shallow dishes

Tips

  • Brine the chicken for at least 15 minutes in salted, lukewarm water, then rinse and dry. Alternatively, buy pre-brined chicken.
  • For juiciest chicken, cook at a lower temperature for a longer time, or a higher temperature for less time. Let the chicken rest for 5 minutes after baking before cutting to retain juices.
  • For extra crunchy breading, add cornflakes to the breadcrumb mixture.
  • Using Italian blend cheese instead of Parmesan will alter the taste and texture due to differences in moisture content and hardness