Back to Breaded Chicken Breasts

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Breaded Chicken Breasts Recipe

Breaded Chicken Breasts Recipe

A friend and I created this recipe, and it's been a hit with my family ever since. We love the chicken's light lemon flavor and the moist breading.—Karin Bailey, Golden, Colorado
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:6 servings

Ingredients

  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 4-1/2 teaspoons minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup butter, melted
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 6 boneless skinless chicken breast halves
  • Dash paprika

Directions

  • 1. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs.
  • 2. Roll-up chicken jelly-roll style; place seam side down in a greased 11-in. x 7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika.
  • 3. Bake, uncovered, at 350° for 35 minutes or until juices run clear. Yield: 6 servings.

Nutritional Facts

1 serving (1 piece) equals 299 calories, 15 g fat (8 g saturated fat), 95 mg cholesterol, 694 mg sodium, 11 g carbohydrate, trace fiber, 28 g protein.

Reviews for Breaded Chicken Breasts

Sort By :
MY REVIEW
Reviewed Jul. 9, 2015

"I will make this again. The only changes I made were that I substituted a herb de Florence (rosemary, savoury) for the Parsley, and I rolled a cooked slice of bacon and a dab of cream cheese into each chicken breast. Also, the chicken breasts were quite thick even though I pounded them so they took one hour to roast at 350. For a complete meal I added halved baby potatoes around the chicken breasts in the roaster, and I also roasted cobs of corn in the oven beside the roaster (they were wrapped in foil with a pat of butter). I added a tossed salad and it was a lovely meal for our guests."

MY REVIEW
Reviewed Sep. 13, 2014

"Loved this, added Himihead.com to the butter. Oh my so good! Mark and I fault overthe last piece."

MY REVIEW
Reviewed May. 16, 2014

"Love this recipe. So easy and tasty, very juicy."

MY REVIEW
Reviewed Apr. 13, 2014

"This was really easy, really tasty, and I made it with ingredients I already had around the house! I used seasoned bread crumbs because they have the parsley in them and otherwise followed the recipe exactly. Next time I might actually increase the lemon juice by a touch. I bet this would be just as good with a white fish or even pork chops! Definitely a keeper for me."

MY REVIEW
Reviewed Feb. 19, 2014

"I have a similar recipe using breadcrumbs and Italian dressing. This was a nice change for our family and I will certainly make it again. Simple and delicious - and ingredients you have on hand - perfect for a week night meal!"

MY REVIEW
Reviewed May. 4, 2013

"I made this for my husbands birthday dinner. It is was excellent! It had lots of flavor and was simple to make. I will be adding it to my recipe box. I will definitely be making this again! Yum!"

MY REVIEW
Reviewed Apr. 23, 2013

"We had this for dinner & it is delicious!! Will definitely make again. Quick & easy!"

MY REVIEW
Reviewed Feb. 1, 2013

"Nice and moist. However, I realized after I cooked them, I'd forgotten the paprika! Also, next time, I would use less lemon juice; just a bit too tangy for our taste."

MY REVIEW
Reviewed Jan. 4, 2012

"This was tasty but mine didn't turn out as crispy as I would have liked. The lemon juice added a nice flavor."

MY REVIEW
Reviewed Dec. 11, 2011

"It was delicious, except it was a little too salty. I think it was because I used salted butter. I think next time I will use unsalted butter and see how it turns out. I will be making it again. It was juicy and flavorful"

MY REVIEW
Reviewed Nov. 30, 2011

"I made this recently for my boyfriend and I without much experience cooking on my own and we loved it! The chicken was so moist and crispy on the outside. So much wonderful flavor!"

MY REVIEW
Reviewed Oct. 16, 2011

"very easy and quick. I actually made it with butter round cracker crumbs (i didn't have any bread crumbs at the time) and it was still very yummy."

MY REVIEW
Reviewed Sep. 29, 2011

"My family really loved this one. I like the simplicity of the ingredients and quick prep time, and it tastes great. Will be making again."

MY REVIEW
Reviewed Sep. 1, 2011

"Made this tonight for the family and it's a keeper. They all loved it!"

MY REVIEW
Reviewed Jul. 26, 2011

"My fiance loves this dish. Thanks for posting."

MY REVIEW
Reviewed Jan. 16, 2011

"I am eating this as I write! This is a very easy and tasty recipe. The chicken comes out very juicy! I like the idea of rolling up the chicken breasts. I did pound mine a little before rolling because they were kind of thick. I will definitely make this again. Thanks for the great recipe!"

MY REVIEW
Reviewed Jan. 9, 2011

"My family really enjoyed this! The only complaint I have is the bottom of the chicken eas a bit mushy, but the top was crusty like it should be. Otherwise, very tasty!"

MY REVIEW
Reviewed Sep. 11, 2010

"This is a great recipe. The chicken is moist,with great flavor. My whole family loved it. I loved how easy it was."

MY REVIEW
Reviewed Jul. 9, 2010

"WE LOVE THIS! I make it for everyone! I make it as directed but before i roll it up & put a slice of mozzarella cheese & add some canned italian style diced tomatoes. It is sooo moist.. keep the knives in the drawer! I also use italian seasoned bread crumbs rather than plain. awesome awesome awesome!"

MY REVIEW
Reviewed Jun. 1, 2010

"I put the chicken breast between saran wrap and used a rolling pin to pound them out thin. Next time I will not roll them up."

MY REVIEW
Reviewed May. 24, 2010

"My mother has been making this exact recipe for 30 years (I think white pepper is the only difference between hers and this one) and her recipe calls it "San Francisco Chicken Breasts". Regardless of the origin, It is always delicious. You don't really have to pound the chicken breasts to roll them - you just sort of "tuck" the ends of the chicken breast underneath the chicken as it is baking - keeps the ends from drying out and keeps the chicken super moist."

MY REVIEW
Reviewed Apr. 2, 2010

"Quick and yummy. Chicken was very moist."

MY REVIEW
Reviewed Mar. 3, 2010

"This was an excellent recipe! I did not roll the chicken up or use the lemon, but it was delicious and moist. My son loved it also! Thanks for the great recipe."

MY REVIEW
Reviewed Feb. 25, 2010

"Very good recipe! My husband and I had a great dinner."

MY REVIEW
Reviewed Oct. 16, 2009

"I did not roll my chicken up but followed the rest of the recipe. Just a hint of lemon. I will definitely be making this again. Very simple and fast for an evening after work."

MY REVIEW
Reviewed Oct. 4, 2009

"Husband and house guest flipped over this meal. Said they were eating at a gourmet restaurant! Fantastic."

MY REVIEW
Reviewed Sep. 15, 2009

"I wondered about that, I actually just sliced them in half length-wise, turned out very good! was really good in a caesar salad!"

MY REVIEW
Reviewed Sep. 11, 2009

"I Used a hammer (the meat tenderizer) and thinned out the chicken breast, i did not cut them in half i used the whole chicken breast started at the least thick end and rolled it up. I also added some poultry seasoning as well. Very delicious! great with steamed veggies!"

MY REVIEW
Reviewed Sep. 11, 2009

"I don't understand how you roll up the chicken. Are you cutting the chicken in half so you have two large thin slices, or two thick slices?"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.