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Crunchy-Herbed Chicken Breasts Recipe
Crunchy-Herbed Chicken Breasts Recipe photo by Taste of Home

Crunchy-Herbed Chicken Breasts Recipe

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This Italian dish is out of this world. I’m always getting requests to make it for family and friends. —Lucia Johnson, Massena, New York
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 2/3 cup panko (Japanese) bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • Olive oil-flavored cooking spray


  1. In a shallow bowl, mix the first nine ingredients. Place flour and eggs in separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere.
  2. Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375° for 25-30 minutes or until a thermometer reads 170°. Yield: 6 servings.
Originally published as Crunchy Herbed Chicken Breasts in Taste of Home August/September 2012, p79

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jan. 21, 2015

"I freshly grated a good quality cheeses and really didn't get the flavor I was expecting. Maybe my expectations were too high or I'm spoiled from the flavor I get from soaking the chicken in a buttermilk mixture before breading. Still, the chicken was moist and good."

Reviewed May. 4, 2014

"Really tasty. We don't really like panko so I just used plain bread crumbs."

Reviewed Mar. 25, 2013

"Tasty and great for a week night. We had extra bread crumbs when we made chicken thighs so I will half it next time."

Reviewed Nov. 30, 2012

"this is such a good recipe and I make it over and over again....its not one I mind eating every week :-)"

Reviewed Nov. 4, 2012

"Easy and tasty. Served it with a side of spaghetti and italian-herbed bread. Great combination."

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