BAKED HERB CRUSTED CHICKEN RECIPES

Name: Baked Herb-Crusted Chicken Breasts
Yield: Makes 6 servings
Ingredients: 6 skinless boneless chicken breast halves; 6 tablespoons fresh lemon juice; 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 1 1/2 cups plain dry breadcrumbs; 6 tablespoons chopped fresh basil; 3 tablespoons chopped fresh parsley; 1 1/2 tablespoons chopped fresh rosemary; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; Lemon wedges

BAKED HERB-CRUSTED CHICKEN BREASTS RECIPE | EPICURIOUS

Baked Herb-Crusted Chicken Breasts Recipe | Epicurious image

Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinating in lemon juice. What to drink: A crisp Sauvignon Blanc is ideal with both the breaded chicken and the asparagus risotto.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

Steps:

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

BAKED HERB-CRUSTED CHICKEN BREAST RECIPE | BON APPÉTIT

Baked Herb-Crusted Chicken Breast Recipe | Bon Appétit image

Baked Herb-Crusted Chicken Breast Recipe

Provided by Sally Sampson

Yield 6 Servings

Number Of Ingredients 12

Ingredients

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

Steps:

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

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