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Ingredients
6-8 1/4" thick all natural chicken breasts - thawed
1-2 Cups bread crumbs (italian or plain)
1 Cup chopped parsley (organic is more flavorable if you have it)
4 Tablespoons romano cheese (add more if you like it)
4 Tablespoons or more extra virgin olive oil (just keep the whole bottle
handy)
Baking pan (use whatever will fit the chicken breasts without overlapping)
Instructions
1. Wash your hands (do so after touching raw meat throughout the process
too!)
2. Preheat oven to 375 degrees.
3. Drizzle olive oil on bottom of pan and spread to cover pan. Set aside.
4. Pour breadcrumbs, parsley and romano cheese in a large bowl and mix
it together.
5. Dip chicken breasts in mixture and coat both sides. Use hands to push
the mixture into the meat so it won't just fall off.
6. Place breaded chicken breast in pan and rub around to get the oil soaked
in.
7. Turn over and do the same. (The oil in the oven will make the breadcrumbs
crispy giving it a slightly fried texture without the need of frying!)
8. Do this for all chicken breasts and add more oil if need be to pan.
9. Cover with tin foil shiny side down. (The shiny side has the protective
coating on the foil so the aluminum won't affect your cooking since aluminum
is not good to digest.)
10 Bake for 35 minutes, then remove cover.
11. Bake for remaining 10 - 15 minutes to allow the oiled mixture to get
crispy.
12. Remove and make sure thickest parts of chicken show no pink inside.
Suggestions for Side Dishes
1a. Angel Hair Pasta
1b. Italian Salad (see my recipes for simple salad ideas!)
1c. Cooked Italian Green Beans (see my recipe, these are awesome! No they
are not regular green beans).
2a. Mashed or Baked Potatoes
2b. Vegetables, such as asparagus or broccoli
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