Baked Garlic Parmesan Chicken

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Just made this recipe last week for my family of picky-eaters and there weren’t any leftovers! (It’s my opinion that this recipe has a lot of sodium, but it wasn’t an issue for us. You may want to take a look at the sodium content if using pre-made bread crumbs.)

2 T. Olive oil
1 Clove garlic, minced
1 C. Dry bread crumbs
2/3 C. Grated Parmesan cheese
1 tsp. Dried basil leaves
1/4 tsp. Ground black pepper
6 Skinless, boneless chicken breast halves

Preheat oven to 350 degrees F. (175 degrees C.) Lightly grease a 9×13 inch baking dish. (I use a little olive oil.)

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. (2 pie dishes work great for the dipping.) Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

 

Nutrition Information

6 Servings per recipe.

Per Serving:
Calories: 281
Total Fat: 10.8g
Cholesterol: 75 mg
Sodium: 326 mg
Total Carbs: 13.7g
Dietary Fiber: 0.9g
Protein: 30.4g

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