BAKED CHICKEN BREASTS WITH BREAD CRUMBS RECIPES

Steps:

• Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
• Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
• Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
• Remove from water, pat dry with paper towels and discard the water.
• Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
• In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
• Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
• Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
• While the chicken bakes, slice lemon into wedges and serve with chicken.

Steps:

• Preheat oven to 425 degrees.
• In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.
• Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
• Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
• Place a slice of Provolone cheese over each chicken breast.
• Add Spinach and garlic on top of cheese.
• Fold chicken in half like a sandwich keeping the stuffing in.
• Place on greased baking dish.
• Sprinkle top of chicken with paprika, salt, and pepper.
• Bake uncovered 30 Minutes.
• Enjoy!