Breaded Italian Chicken Breasts

 
 

Organic chicken is best if it fits the budget, but all natural will do too.

 
Printer Version
Breaded Chicken Breasts
 
This recipe is so easy and able to be modified however you want. It was given to me over the phone by my mother in law Nina. Sometimes she soaks her chicken breasts in milk, but for the sake of simplicity it is not required. I like to fillet the breasts if they are thick. My husband and I each eat about 2-3 (1/4 - 1/2 inch thick) breasts for one meal.
  Serves: 4  
     

 

 
  Ingredients   Italian Name  
  6-8 1/4" thick all natural chicken breasts - thawed   seni pollo  
  2 Cups bread crumbs (italian style or plain)   briciole di pane  
  1/2 Cups chopped parsley (organic is more flavorful if you have it)   Petroselinum crispum  
  4 Tablespoons shredded/crumbled romano cheese   formaggio Romano  
  4 Tablespoons or more extra virgin olive oil (just keep the whole bottle handy)   olio extra vergine di oliva  
  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.
   
   
   
   
   
   
 
   
   
  This recipe can be distributed but cannot be resold. All rights reserved. Copyright 2010. To obtain rights of use contact us by visiting our About Us page and contact me directly.
           
 

 

 
Join my Newsletter and I'll send you weekly recipes!
Name:
Email:

 
 
   
   
     
 
 
 

 

2010 Copyright. http://www.simpleitaliancooking.com All rights reserved. Website Design by Inue Technologies.