Parmesan Chicken from Kalyn

I'm excited to hear that Andrea has become a food blogger. It will be fun for me to share a recipe here once in a while too. This is a simple but very delicious recipe that I posted on Kalyn's Kitchen back in November. The step of marinating the chicken all day before you bake really makes this much better than most parmesan chicken recipes.

GARLIC, HERB AND PARMESAN BAKED CHICKEN

4 boneless, skinless chicken breasts
2 tsp. crushed garlic
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs
1/4 cup parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm. Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes. Preheat oven to 425. Mix bread crumbs and parmesan and pulse a few times in food processor if desired. Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into mixture, pressing on as much of the coating as you can. Place in glass casserole dish which has been sprayed with nonstick spray. Bake 30-40 minutes, until well browned and thoroughly cooked through.

I used whole wheat bread crumbs to make this South Beach Diet approved, butif you're not a South Beacher you could use any bread crumbs. If you don't use a lot of breadcrumbs, like me, store them in the freezer.