Rosemary & Parmesan Crusted Chicken
From the crunchy exterior to the juicy interior, this chicken is cooked to perfection. The flavorful and crispy panko mixture gives this chicken a fried feel without any added oil. The dried and fresh rosemary combine to provide an aromatic and herby coating that tastes delicious with the creaminess of the parmesan cheese.
By adding half a lime or lemon to the marinade you can get a more zesty flavor profile. Or throw your chicken in a ranch dressing marinade for some added creaminess. Regardless of how you marinade your chicken breasts, ensure you let them sit for a minimum of an hour to experience the full flavor.
Makes 4 servings
Preparation Time: 5 minutes + 1 hour for marinating chicken
Cook Time: 15 minutes
*2 boneless chicken breasts
*1 tablespoon olive oil
*1 teaspoon salt
*1 teaspoon pepper
*1 egg, beaten
*1/2 cup panko breadcrumbs
*1 teaspoons fresh rosemary, minced
*1 teaspoon dried rosemary
*1/3 cup grated parmesan
*Salt and pepper to taste
*Pound chicken with a mallet until it is a uniform thickness.
*Put chicken, olive oil, salt, and pepper in a container to marinate.
*Place in fridge to marinate for one hour.
*Preheat oven to 425F.
*Crack egg in a dish and beat.
*Combine panko, fresh rosemary, dried rosemary, and parmesan in a bowl.
*Dip the chicken in the egg, then move it into the panko mixture, coating until totally covered and patting in the breadcrumbs for extra crunchiness.
*Bake for 15-20 minutes til your chicken reaches an internal temperature of 165F.
*Serve hot and enjoy!
Recipe Creator - Alina Gersib