I'm always looking for different things to do with a chicken breast. I look for recipes that keep the 
meat juicy, not dried out. We served these as a lunch special. They are tasty and the breasts cook up nice and juicy and flavorful.
There are two parts, a coating for the breasts and then a crumb topping that you press on the breasts before baking. The coating seasons the breasts and the crumb topping keeps them moist and juicy.
meat juicy, not dried out. We served these as a lunch special. They are tasty and the breasts cook up nice and juicy and flavorful.There are two parts, a coating for the breasts and then a crumb topping that you press on the breasts before baking. The coating seasons the breasts and the crumb topping keeps them moist and juicy.
Recipe By : Sitara
Serving Size : 8 Preparation Time :1:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large boneless skinless chicken breasts
1 large envelope of dry Italian salad dressing mix
2 cups grated Parmesan cheese
3 large cloves garlic, minced very fine
Coating
2 cups Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup good olive oil
1. Mix dry Italian salad dressing, grated Parmesan cheese and minced garlic thoroughly in a small bowl.
2. Dredge the chicken breasts in the mix and place on an oiled baking sheet.
3. Mix the breadcrumbs, Parmesan cheese and olive oil together thoroughly
and press on top of the chicken breasts to completely coat them.
Bake at 350 for 20 - 30 minutes till crumb coating is golden brown and chicken
is cooked through.