Ingredients for Baked Herb Crusted Chicken Breasts
- 6 boneless, skinless chicken breast halves
- 2 tablespoons fresh lemon juice
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 cups plain breadcrumbs
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- lemon wedges (for serving)
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How to Make Baked Herb Crusted Chicken Breasts
- Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to 1/2-3/4 inch thickness.
- Arrange chicken breasts in a 15x10x2 inch glass baking dish.
- Pour 2 tablespoons of lemon juice over the chicken breasts.
- Cover the dish and refrigerate for 1 hour.
- Remove chicken from the dish and pat dry with paper towels.
- Preheat oven to 450°F (232°C).
- Melt 4 tablespoons of butter with 1 tablespoon of olive oil in a small saucepan over medium heat.
- Remove from heat and let cool slightly.
- In a pie dish, mix together 1 1/2 cups breadcrumbs, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Brush both sides of each chicken breast with the melted butter mixture.
- Coat both sides of each chicken breast thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Place chicken breasts on a baking sheet lined with parchment paper.
- Bake uncovered for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy.
- Transfer chicken breasts to plates and serve immediately with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
8g
Fat
20g
Carbs
6g
