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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 4 servings |
||
| Calories 306 | ||
| Calories from Fat 154 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.1g | 26% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 222mg | 9% | |
| Potassium 333mg | 9% | |
| Total Carbohydrate 6.0g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.5g | ||
| Protein 30.7g | 61% | |
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By: katie in the UP
Apr 13, 2005
This is great...quick and easy I found this recipe at another recipe site..a long time ago.
SERVES 4
Ingredients
- 4 teaspoons crushed garlic
- 1/4 cup olive oil
- 1/4 cup dry breadcrumbs (I use the Italian seasoned ones)
- 1/4 cup grated parmesan cheese
- 4 boneless skinless chicken breasts, seasoned with
- salt
- pepper
- italian seasoning
Directions
1
Preheat oven to 425 degrees F (220 degrees C).2
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.3
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: GinGin :-)
On Mar 14, 2008
Pretty yummy. Only wished I had not used the breadcrumbs I had on hand. They might have been old, but that's my fault. Will make again with fersh ingredients this time
From: PaulaG
On Aug 30, 2005
This is an easy, moist chicken dish. I did not have the dry breadcrumbs but used corn flake crumbs which I seasoned with Italian seasoning. I flattened the chicken to promote even cooking and remembered when putting them in the oven that I had left off the cheese. So when they came out the oven, I sprinkled the cheese on top. Dinner was great. Thanks!
From: REEVES73
On Sep 19, 2005
pretty good, i used garlic oil instead of olive oil. I also tucked a half of a clove of garlic under skin of each thigh before i baked. Turned out pretty good, and smelled great cooking.
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