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Breaded Chicken Breasts

 Breaded Chicken Breasts
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
6 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • 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.
  • 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.
  • 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,

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Breaded Chicken Breasts (continued)

Nutritional Facts: 11 g carbohydrate, trace fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.