Recipe of the Week - Baked Chicken Breasts

/

Perfect, juicy Baked Chicken Breasts topped with crispy panko-parmesan crumbs are flavorful and delicious!

INGREDIENTS

  • 4 6 ounce boneless skinless chicken breasts , preferably organic

  • kosher salt

  • 3/4 teaspoon garlic powder

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon paprika

  • 1 1/2 tablespoons mayonnaise

  • 1/3 cup seasoned Panko Breadcrumbs, OR gluten free pankp

  • 2 tablespoons shredded Parmesan cheese

  • 1 lemon, cut into wedges for serving

INSTRUCTIONS

  • Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.

  • Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve.

  • Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.

  • Remove from water, pat dry with paper towels and discard the water.

  • Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.

  • In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.

  • Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.

  • Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.

  • While the chicken bakes, slice lemon into wedges and serve with chicken.

NOTES

  • You can brine ahead and drain, refrigerate overnight if needed before baking.

Nutrition Information

  • Serving Size: 1 Chicken Breast

  • Calories: 271

  • Carbohydrates: 5g

  • Protein: 40g

  • Fat: 9g

  • Saturated Fat: 2g

  • Cholesterol: 129mg

  • Sodium: 170mg

  • Sugar: 0.5g