Italian Chicken Breasts

"Adopted in the Great Zaar Adoption of 2005. Recipe from the Kraft website."
 
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photo by StrongChef photo by StrongChef
photo by StrongChef
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by WaterMelon photo by WaterMelon
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • HEAT oven to 400 Degrees F.
  • Spray 15x10x1-inch baking pan with no stick cooking spray.
  • MIX cheese, crumbs and seasonings.
  • Dip chicken in butter; coat with crumb mixture. Place in prepared pan.
  • BAKE 20 to 25 minutes or until cooked through.

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Reviews

  1. Very easy and great flavor. I did use Progresso Italian bread crumbs. May turn half way through next time as the bottom was crispier than the top. Served with Recipe #225125 and dessert Recipe #216350.
     
  2. I loved this recipe. I set it for 2 servings (2 breast halves) and the amount of breading was perfect. Instead of cooking in the oven I did grilled them with indirect heat @ 350ish and they came out perfect.
     
  3. It was just okay, nothing fantastic. It did give me inspiration on different ways to make chicken breast.
     
  4. I've made this recipe twice and it was "okay" both times. I wanted to love it because it's so easy and I have all the ingredients on hand.
     
  5. So Delicious! I used seasoned bread crumbs and just a dash of oregano and parsley. Served with pasta and marinara sauce. I will definitely use this recipe again, and again! Thank you.
     
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Tweaks

  1. Love it! SO simple, I used panko instead of the breadcrumbs and used ms. dash italian meadley instead of the oregano and parsley as I didn't have the parsley on hand. I followed the recipe other than that and it came out perfect! Thank you!
     
  2. Instead of all the seasonings, I used dried Italian Dressing mix. It was phenominal. My DH and FIL kept asking how I made it. It was very easy and I will tuck this one away to make again!
     
  3. mmmm Delicious!! I used freshly shredded parmesan and dry breadcrumbs, but not the fine one, next time I will use fine dry breadcrumbs, I'm sure they will stick better. Instead of the butter I used plain yoghurt, trying to save calories; baked the full 25 minutes. Loved the flavours of the seasonings in the coating. DH loved it and asked for it again. Thanks for posting!!
     

RECIPE SUBMITTED BY

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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