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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Chicken Breast Recipe

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This recipe for Baked Chicken Breast is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 ounce boneless chicken breast (preferably organic)
¼ cup Diamond Crystal Kosher salt, if using Morton’s or table salt use half
¾ tsp garlic powder
½ tsp dried parsley
½ tsp paprika
1½ tlbs Hellman’s light mayonnaise
⅓ cup Panko breadcrumbs
2 tlbs shredded Parmesan cheese
1 lemon (cut into wedges for serving)
Directions:
Directions:
1. Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.

2. Fill a large bowl was 6 cups of water and add 1/4 cup Diamond Kosher salt, sister to dissolve.

3. Add the chicken breast to the water and let them sit, refrigerate at least 1 hour, or up to 2 to brine.

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

5. Preheat oven 425°. Spray a 9 x 12 baking dish with olive oil.

6. In a small bowl combine ¾ teaspoon salt, with remaining spices. Rub the spice mixture over the chicken and transfer to the baking dish.

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

8. Bake until chicken reaches a minimum internal temperature of 165°, 24 to 27 minutes.

9. While the chicken bakes, sliced lemon into wedges and serve with chicken.
Personal Notes:
Personal Notes:
Recipe serves four, each chicken breast equaling 2 points.

 

 

 

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