I know I'm always telling you guys about favorite family recipes, but this baked breadcrumb chicken is like a favorite favorite favorite. I temporarily forgot all about it (I knoooow! How can you forget something that's such a favorite?!) until my Grandmother made it for us when we were visiting earlier this year. Let me be clear, I will not be forgetting this chicken ever again. It's insanely, lick-the-pan-clean (like literally lick the pan) good. And it's easy! OMG guys! It's so easy! Even if you don't cook (I'm looking at you people-who-order-takeout-every-night), I promise that if you can count to 4 (which, if you're able to read this sentence, you definitely can), flip on a light switch, and sign into Facebook, then you've totally got this.
BREADCRUMB BAKED CHICKEN
- 4 large chicken breasts, filleted
- 1-2 cloves of garlic, minced
- ⅓ cup grated Parmesan Cheese
- ¼ cup fresh parsley, chopped
- ¼ teaspoon fresh ground pepper
- ½ cup breadcrumbs (I like to use Italian seasoned ones)
- Olive oil
In a large glass baking dish, add 1 ½-2 tablespoons olive oil and the garlic. Stir it around a few times, then toss the chicken in the oil mixture.
To a large bowl, add the breadcrumbs. Mix in the cheese, parsley and ground pepper. Roll each piece of chicken in the breadcrumb mixture, then place it back in the pan. If there are any extra breadcrumbs, feel free to add them on top.
Finish off the chicken by sprinkling it with a little extra olive oil.
Bake for 25-30 minutes (or until the meat is no longer pink in the center) at 350 degrees. Let cool for about 5 minutes before serving.
We like to eat this chicken with rice, farro or potatoes, green beans or peas, and a tossed salad.
Store leftovers in an airtight container in the fridge for up to 3 days. I think the leftovers taste great cold (probably because I’m weird!), but you can also reheat the chicken for a few minutes in the oven.