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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
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 thoughout 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 shiney side down. (The shiney side has the protective
coating on the foil so the alumium 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.
TIP #1: I use kosher salt at the end. When I first
made the pizza it needed some more pizazz - a touch of salt helped.
TIP #2: Add your own ingredients/toppings - like olives
or sliced onion.
TIP #3: A nice basic italian salad or antipasto dish
goes great as a side.
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