These chicken breasts are so yum and easy. I used to make them often when my kids were growing up, and they were a fave. Since this is all about the chicken, I recommend going to Harrison's Poultry in Glenview. They have the freshest most wonderful poultry around. If you are not inclined to seek out Harrison's due to distance proximity, at least go to your local butcher and buy good quality - they may even carry Harrison's as they supply many shops and restaurants in the Chicago area. Quality is important. I don't care what you put on it or in it, if you have tough, stringy chicken...well, what's the point of wasting your other ingredients?
Chicken Breasts - Breaded and Baked
4 -5 boneless, skinless chicken breasts, halved - rinsed and dried
1 cup parmesan cheese
1 cup Italian bread crumbs
1 cup Durkee fried onions - crumbled
1 stick of butter (or oil if you don't want to use butter - but, ya know? butter's better!)
Melt butter and place in a shallow bowl. In a plastic zip lock bag, add the parmesan, bread crumbs, and crumbled onions. Shake up to distribute evenly. Take each breast, roll in melted butter, and shake in crumb mixture. Place on a rimmed cookie sheet, sprayed with cooking spray, or in a shallow casserole dish large enough to hold all of them. Drizzle any remaining butter over all. Sprinkle with paprika for color. Bake at 400* for 40 minutes, or until cooked through and browned. Carefully turn once during baking time. I serve them with roasted potatoes and onions or au gratin potatoes (recipe in future post).
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