Baked Parmesan Crusted Chicken [Bulkbites.com]

• Servings: 4
• Time: 40 minutes

Baked Parmesan Crusted Chicken is perfect Friday night finger food. Covered in a perfect crust that is dip-able, you won’t be able to get enough of this crispy chicken recipe! Personally, when it comes to weekends, I am ready to take it easy on the cooking but I still want something delicious.

Nutrition

• calories: 301
• protein: 30
• carbs: 15
• fat: 14
• saturated fat: 5.4
• polyunsaturated fat: 0.35
• monounsaturated fat: 2.22
• cholesterol: 23
• sodium: 79
• potassium: 53
• dietary fiber: 0.33
• sugars: 0.41
• vitamin a: 73
• vitamin c: 7
• calcium: 20
• iron: 0
• magnesium: 0
• complex carbs: 14.26
• other fats: 6.03

Ingredients

• 15.8 ounce Skinless Boneless Chicken Breast
• 2.2 ounce Panko (Japanese Style Bread Crumbs
• 1.76 ounce parmigiano reggiano cheese
• 3 tbsp Spices, parsley, dried
• 3 tbsp Butter, salted
• 1 lemon yields Lemon juice, raw
• 2 cloves Garlic, raw

Instructions

• preheat oven to 350
• Chop up your parsley and garlic, which will help bring some delicious flavor to your Parmesan crust.
• Slice the boneless, skinless chicken breasts into “fingers” – cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout
• Mix the breadcrumbs, shredded Parmesan cheese, parsley, salt, and ground black pepper together in a shallow bowl.
• In a second dish, mix the butter (melted over medium heat), lemon juice and garlic together.
• Dip both sides of the chicken in the butter mixture, and then repeat with the crumb mixture until the chicken is fully breaded.
• Place the chicken in a casserole dish or cookie sheet, repeating with all chicken fingers.
• Bake for 20-25 minutes until an inserted instant-read thermometer reads 165F. However, beware, the cooking time on this recipe can vary depending on how small or large you leave your chicken pieces.