Breaded Chicken Breasts Recipe
- 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
- 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 11x7-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.
1 piece: 299 calories, 15g fat (8g saturated fat), 95mg cholesterol, 694mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 28g protein.
Reviews for Breaded Chicken Breasts
"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."
"Loved this, added Himihead.com to the butter. Oh my so good! Mark and I fault overthe last piece."
"Love this recipe. So easy and tasty, very juicy."
"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."
"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!"
"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!"
"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."
"This was tasty but mine didn't turn out as crispy as I would have liked. The lemon juice added a nice flavor."
"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"
"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 family really loved this one. I like the simplicity of the ingredients and quick prep time, and it tastes great. Will be making again."
"Made this tonight for the family and it's a keeper. They all loved it!"
"My fiance loves this dish. Thanks for posting."
"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!"
"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!"
"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 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."
"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."
"Very good recipe! My husband and I had a great dinner."
"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."
"Husband and house guest flipped over this meal. Said they were eating at a gourmet restaurant! Fantastic."
"I wondered about that, I actually just sliced them in half length-wise, turned out very good! was really good in a caesar salad!"