Prep: 10 min., Bake: 35 min. Make your own breadcrumbs by processing 2 to 3 slices of torn bread in a blender or food processor for 5 to 7 pulses. Substitute 1 teaspoon of dried basil for fresh, if desired.
Stir together first 5 ingredients in a shallow bowl. Whisk together olive oil and lemon juice until blended. Dip chicken into olive oil mixture, and dredge in breadcrumb mixture, pressing to coat. Place on a lightly greased baking sheet or in an 11- x 7-inch baking dish. Sprinkle with remaining breadcrumbs
Bake at 375° for 30 to 35 minutes or until chicken is done. Serve with Tomato-Basil Cream; garnish, if desired.
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Excellent chicken recipe and very easy too! The chicken was a little on the salty side because of the added salt and feta. Next time I would omit the salt. Then people can add the salt if they want it saltier. But overall, it was excellent. It would definitely impress guests. I paired it with a side salad and a 3 cheese risotto. One of the best dinners that I have made.
My family really enjoyed this dish. The coating is awesome. I recommend you use regular bread crumbs instead of italian as one reviewer did as the basil and feta give it such an awesome taste. Don't think you'd want to miss out on that with the extra ingredients of the italian bread crumbs. I keep some frozen heels in my freezer. When needed, I toss them in my food processor frozen (my daughter uses her blender) and they come out perfect in just a few seconds. I've used the tomato-basil cream in the past and it really compliments this dish as well. Enjoy!