Total Time
Prep 15 mins
Cook 45 mins

A great, semi-elegant, inexpensive chicken dish. It smells great coming out of the oven! This was given to me by the Weldon Family.

Ingredients Nutrition


  1. Wash and pat dry chicken.
  2. Sprinkle liberally with salt, pepper, and garlic powder on both sides.
  3. In food processor, add bread crumbs and fresh rosemary.
  4. Strip leaves from stalk.
  5. Process until rosemary is finely chopped.
  6. With food processor running add vegetable oil until dry mixture is moist.
  7. Pat moist bread crumbs and rosemary mixture on both sides of chicken.
  8. Place chicken in oven safe casserole dish that has been sprayed with non-stick cooking spray.
  9. Pour water between and around chicken.
  10. Cover with foil and bake 45 minutes to 1 hour at 350.
Most Helpful

Great way to use up some rosemary if you have a lot in your garden. I only had 2 chicken breasts so kept it to 3 sprigs and only used 3/4 cups of water, but kept everything else the same and it was delicious. I didn't get any gravy either, but I did get a lot of really tasty extra breadcrumb mixture in the pan which would have been delicious over some time...

Tanya Pants September 23, 2010

this was quite good. i used fresh garlic instead of the powdered (2 cloves) and added the salt (1/2 tsp) and pepper (1/4 tsp) in with the breadcrumbs. after putting the breadcrumbs on the (boned) chicken, i froze. after thawing, i cooked the chicken on a bed of carrots, onions, and sweet potatoes. it took about 1:20 minutes for the veggies to get tender. the chicken was moist and flavorful. instead of water, i used 1/2 white wine and 1/2 chicken stock. the house smelled great while this was cooking! i removed the foil cover from the chicken for the last 10 minutes of cooking to crisp up the breadcrumbs. i'm not sure what i did different, but i didn't notice any "gravy" as a previous reviewer had noted. but i didn't miss it. this is a keeper.

gourmetmomma September 12, 2007

This is a great dish! Easy and quick to assemble with fantastic results. I did make one small change as I do not like garlic powder. When whizzing up the bread-crumb mixture, I added a teaspoon of my own roasted garlic. For my palate, roasted garlic gives a more rounded taste as opposed to the sharpness of garlic powder.

Penni Less February 03, 2004