Baked Parmesan-Crusted Chicken

The chicken is so easy, ready in about 25 minutes, and the best part is that you literally don’t even have to dirty a single bowl and if you line your baking sheet with foil, that’s not even dirty. No need to dip the chicken in eggs and dredge through multiple bowls.

Simply add chicken, olive oil, grated Parmesan, and panko breadcrumbs to a large ziptop plastic bag, seal, shake, and bake. This DIY Shake-And-Bake is a million times better than what I remember from the 80s and will make a regular appearance in our dinner rotation.

INGREDIENTS:

• one pound boneless skinless chicken breasts, sliced in 4 thin pieces (see tip below)
• about 3 tablespoons olive oil
• 1 scant cup panko bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 to 3 tablespoons fresh Italian flat-leaf parsley, finely chopped for garnishing
• lemon wedges, optional for serving

DIRECTIONS:

1. Preheat ven to 425F. Line a baking sheet with aluminum foil, set aside.
2. To a large ziptop plastic bag, add the chicken. Tip – I recommend buying one 1-pound breast from your butcher. Slice it in half horizontally so you have two thin halves, then slice each half vertically, so you now have 4 pieces. If you can’t get chicken from the butcher, do your best so you end up with one pound of thinly sliced breasts.
3. .......................................

for full instruction please see : https://www.averiecooks.com/baked-parmesan-crusted-chicken/

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