One can never have TOO many recipes for chicken breasts. AmIRight?? I would say we eat chicken 4 days a week. It is just so versatile and an all around family favorite. I tried out a new to us baked chicken recipe that I modified from an old Best of The Best QVC cookbook and it turned out so delicious. It smelled INSANE while it was cooking and it was so tender, juicy & flavorful! I had to share it with you even though the picture does NOT do it justice. I am planning on remaking it again next week during the daytime to get a better pic! We served this with a Broccoli & Rice Cheesy Casserole (which I am sharing the recipe for soon!) and some sauteed veggies.
Huge hit, Y’all!
- 4 boneless, skinless chicken breast
- 1/4 cup vegetable oil
- 1.5 cups crushed Ritz crackers
- 1 tsp garlic salt
- 1 Tbsp fresh chopped basil or 1 tsp dried
- 1 Tbsp fresh chopped parsley or 1 tsp dried
- 1 Tbsp grated Parmesan cheese
- 2 Tbsp butter, cut in small pieces
Place vegetable oil in a bowl, and set aside. In a pie plate or similar shallow dish, stir together cracker crumbs, garlic salt, basil, parsley & Parmesan cheese until well combined. Dip each chicken breast in oil on both sides then press into seasoned crumb mixture. Place chicken in a dry 13 x 9 pan. Dot with butter and sprinkle with paprika. Cover the pan tightly with foil and bake for 1 hour at 375 degrees. DO NOT uncover chicken or turn chicken while it is baking. NO PEEKING ?