Parmesan Chicken

aside Parmesan Chicken

Parmesan Chicken

This is a recipe that my Mom has been making for quite a long time. The great part is that it calls for plenty of great butter….yum! I’ve gone and made a few changes to it and made it for the first time tonight and the hubby absolutely love it!

Parmesan Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients

  • 2 pounds chicken breasts, boneless and skinless
  • 1/4 cup sprouted bread crumbs
  • 2 tbsp fresh grated parmesan cheese
  • 2 eggs, free range preferred
  • 1/4 tsp unrefined sea salt
  • 1/8 tsp black pepper
  • 1/8 tsp lemon pepper
  • 1/8 tsp oregano

Instructions

  1. Preheat oven to 350 degrees f.
  2. Break open eggs into a shallow dish and scramble well.
  3. In a medium mixing bowl, combine bread crumbs, parmesan cheese, sea salt, black pepper, lemon pepper and oregano.
  4. Dip each side of chicken breast into the egg and then into bread crumb mixture.
  5. Place in a large baking dish.
  6. Bake at 350 degrees for 45-55 minutes, or until the internal temperature reaches 165 degrees F.
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Parmesan Chicken

Recipe Type: Main Course
Author: K Milliron
Prep time:
Cook time:
Total time:
Serves: 6
This simple chicken recipe takes little preparation time and is totally satisfying to eat.
Ingredients
  • 2 pounds chicken breasts, boneless and skinless
  • 1/4 cup sprouted bread crumbs
  • 2 tbsp fresh grated parmesan cheese
  • 2 eggs, free range preferred
  • 1/4 tsp unrefined sea salt
  • 1/8 tsp black pepper
  • 1/8 tsp lemon pepper
  • 1/8 tsp oregano
Instructions
  1. Preheat oven to 350 degrees f.
  2. Break open eggs into a shallow dish and scramble well.
  3. In a medium mixing bowl, combine bread crumbs, parmesan cheese, sea salt, black pepper, lemon pepper and oregano.
  4. Dip each side of chicken breast into the egg and then into bread crumb mixture.
  5. Place in a large baking dish.
  6. Bake at 350 degrees for 45-55 minutes, or until the internal temperature reaches 165 degrees F.

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