Saturday, October 6, 2007

Baked Herb Crusted Chicken Breast

Makes 6 servings

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.

Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly.

Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture.

Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve with lemon wedges.

I have also substituted Italian bread crumbs for the bread crumbs and fresh herbs and it tastes great. This cuts the prep time down a lot and is great. For a lower calorie version substitute the butter and oil with "I Can’t Believe It Is Not Butter spray. Also, I don’t pat the breasts dry when taking out of the lemon juice. It gives it little more lemon flavor which I like. This chicken dish is SO moist and yummy. Great to serve with some asparagus and wild rice.

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