5 Tbsp. olive oil
2 garlic cloves, minced
2 1/2 tsp. dried rosemary
1/3 c. bread crumbs
1/3 c. romano cheese
2 lb. boneless, skinless chicken breasts
A quick, easy chicken recipe - and no goopy fingers from breading the chicken.
Yield: 5 servings
In a small bowl, combine garlic, 3 Tbsp. olive oil, and 1 tsp. of dried rosemary. Set aside.
In another small bowl, combine bread crumbs, romano cheese, and 1 1/2 tsp. dried rosemary.
Preheat the oven to 400°F. Line a broiler pan with aluminum foil.
Slice each boneless, skinless chicken breast into three pieces. Lay the chicken pieces on the top of the broiler pan. Sprinkle the bread crumb mixture over the chicken pieces. Drizzle the rosemary oil over the chicken pieces. Drizzle an additional 2 Tbsp. of olive oil over the chicken so that every chicken piece gets a little olive oil.
Place broiler pan in the preheated oven and bake about 20 minutes, or until chicken is done through. (If you pick up a piece of chicken with the tongs, if it's done the chicken won't be floppy anymore.)
Delicious with a garden salad on the side, maybe some macaroni and cheese.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday February 9th, 2011