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Ingredients
- 4 boneless, skinless chicken breast (1 per person)
- 1 stick melted butter
- 1 cup Italian Style bread crumbs
- ½ cup grated Parmesan cheese
- Garlic powder to taste
- Salt and Pepper to taste
- Large cookie sheet covered in aluminum foil
- Your choice of cooked pasta and sauce.
Directions
- Melt butter in a shallow dish large enough to dip chicken breasts in.
- Mix breadcrumbs, cheese, & seasonings in another shallow dish. (I save the plastic containers our Chinese take out comes in.)
- Rinse chicken breasts and pat dry.
- Dip each chicken breast in butter letting excess drain off.
- Dip in breadcrumb mix.
- Then back in butter.
- Then back in breadcrumb mix. (You don’t have to double dip them, but I like to for a thicker crust.)
- Place coated chicken breasts on cookie sheet and bake at 350 for about 30-45 minutes (depends on how big/thick your chicken breasts are…DDs will take longer than Cs! LOL)
- I usually serve this with either a standard marinara sauce over penne pasta or a sauce that is half marinara half garlic Alfredo. I just use jarred sauces. My family loves the creamy flavor of the mixed sauces. My favorite way to serve it is by placing the chicken and plain pasta on the plate then spooning the sauce over both. You can then top with more Parmesan or even some shredded mozzarella cheese, just be sure to add it right away while the sauce and pasta are still bubbly hot so the cheese will melt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 247 | 66% |
| Total Fat 28.06g | 35% |
| Saturated Fat 17.04g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 559mg | 23% |
| Potassium 105mg | 3% |
| Total Carbs 19.96g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.8g | 1% |
| Protein 11.32g | 18% |
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