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Crunchy-Herbed Chicken Breasts

 Crunchy-Herbed Chicken Breasts
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
6 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as

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Crunchy-Herbed Chicken Breasts (continued)

Wine (continued)
Chianti, Sangiovese, Malbec or Zinfandel.