Here's another recipe from my brother's girlfriend Alex and her blog The Bookish Cook. In the words of Gordon Ramsay, "This chicken is cooked perrrrfectly." Also in the words of The Hubby quoting Gordon Ramsay, "This chicken is cooked perrrrfectly" (in loud angry British accent).
Alex nailed it again. Some of her other hits that I have copied on this blog are the Flour-less Spicy Dark Chocolate Cake (The Hubby's favourite cake and also gluten free!) and the Brussels Sprouts Salad with Bacon, Avocado, and Lemony-Dijon Dressing (which is actually the salad that appears at the top left of the plate in these chicken pictures).
I hope you enjoy another recipe hit from Alex! Have a great weekend everyone.
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
One Year Ago: Classic Spinach Dip in Bread Bowl
Two Years Ago: White Wine Sangria Jello Jigglers
Three Years Ago: 8-Layered Greek Dip
Crispy & Crunchy Baked Chicken
- 2 cups panko bread crumbs
- 2 tablespoons dried Italian blend herbs
- 1/2 cup grated or ground parmesan cheese
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper
- 4 chicken breasts (boneless, skinless)
- 1 heaping tablespoon mayonnaise
- Drizzle of olive oil
Preheat oven to 400 degrees F. Grease a non-stick cooking sheet with cooking spray and set aside.
In a large plastic bag, combine bread crumbs, herbs, parmesan, garlic seasoning, paprika, onion power, and salt and pepper to taste. Set aside.
In a small bowl, toss chicken breasts with the mayonnaise, rubbing it with your hands until well coated. One at a time, put the chicken breasts into the plastic bag with the bread crumb mixture, and shake to coat the chicken completely. Repeat with all four chicken breasts, moving each to the greased baking sheet once coated.
Drizzle the chicken breasts with a small amount of olive oil, and place into the oven on the middle rack. Bake for 30 minutes, then flip over and bake for 10 more minutes or until golden brown and no longer pink in the centre.
Recipe Source: The Bookish Cook