Italian Chicken Breasts

Italian Chicken Breasts

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Servings: 6

    • About This Recipe

    “Adopted in the Great Zaar Adoption of 2005. Recipe from the Kraft website.”

    Ingredients

  • 1/2 cupKraft 100% Parmesan Cheese, Grated( 2 oz.)
  • 1/4 cupdry breadcrumbs
  • 1teaspoondried oregano leaves
  • 1teaspoonparsley flakes
  • 1/4 teaspoonpaprika
  • 1/4 teaspoonsalt
  • 1/4 teaspoonblack pepper, ground
  • 6boneless skinless chicken breast halves( about 2 lb.)
  • 2tablespoonsbutter, melted

    • Directions

  • HEAT oven to 400 Degrees F.
  • Spray 15x10x1-inch baking pan with no stick cooking spray.
  • MIX cheese, crumbs and seasonings.
  • Dip chicken in butter; coat with crumb mixture. Place in prepared pan.
  • BAKE 20 to 25 minutes or until cooked through.

    • Reviews

  • “Very easy and great flavor.I did use Progresso Italian bread crumbs.May turn half way through next time as the bottom was crispier than the top.Served with Recipe #225125 and dessert Recipe #216350.”

  • “I loved this recipe. I set it for 2 servings (2 breast halves) and the amount of breading was perfect. Instead of cooking in the oven I did grilled them with indirect heat @ 350ish and they came out perfect.”

  • “It was just okay, nothing fantastic. It did give me inspiration on different ways to make chicken breast.”

  • “I’ve made this recipe twice and it was “okay” both times.I wanted to love it because it’s so easy and I have all the ingredients on hand.”

  • “So Delicious!I used seasoned bread crumbs and just a dash of oregano and parsley.Served with pasta and marinara sauce. I will definitely use this recipe again, and again! Thank you.”

  • “Love it!SO simple, I used panko instead of the breadcrumbs and used ms. dash italian meadley instead of the oregano and parsley as I didn’t have the parsley on hand.I followed the recipe other than that and it came out perfect!Thank you!”

  • “I’m rating this 5 stars for the perfect balance of ease & taste. I have used this recipe repeatedly both as a main meal and sliced to top our favorite italian pasta dishes.When I’m short on time, I’ll just use the Italian Seasoned Breadcrumb mix and it also works well.”

  • “Delicious! Easy to make using basic ingredients. The chicken was very flavorful and tender. My husband and sons absolutely loved this. Thanks!”

  • “This is a great recipe!!!My wife and I made the recipe a little healthier by using muli-grain crakcers instead of breadcrumbs and substitued I can’t believe it’s not butter spray.We served it with fresh steamed vegetables and would like to serve it with pasta in the future.We are also planning on applying this recipe to panfish in the future.”

  • “A loud “YUM” is the reaction I got from my 5 year old…..This recipe was good…thank you….fast and easy tasty and juicy….!!!”

  • “My extremely picky grandson loves this chicken. I’ve made it many times now. It’s relatively easy to make with ingredients I always have on hand…a keeper!”

  • “Very good recipe. Lots of flavor without lots of work. The breasts were nice and juicy. I served them with some pasta with olive oil and parmesan and steamed vegetables.”

  • “My family loved this recipe.I didn’t change a thing.”

  • “Instead of all the seasonings, I used dried Italian Dressing mix.It was phenominal.My DH and FIL kept asking how I made it.It was very easy and I will tuck this one away to make again!”

  • “Another great chicken recipe for us. Very easy to make and goes well with either vegetables or a salad. A ‘keeper’ for us :)”

  • “mmmm Delicious!! I used freshly shredded parmesan and dry breadcrumbs, but not the fine one, next time I will use fine dry breadcrumbs, I’m sure they will stick better. Instead of the butter I used plain yoghurt, trying to save calories; baked the full 25 minutes. Loved the flavours of the seasonings in the coating. DH loved it and asked for it again.Thanks for posting!!”

  • “This is one of my favorite baked breast recipes, and I use it often when I want more than just plain ole baked chicken.It’s simple.It’s delicious, and can be served with or without “another topping”, such as cheese slices or tomato sauce, or alfredo sauce.It’s great on it’s own with whatever sides you want to put with it.Regards,DEEP”

  • “Served these with a red pepper pasta and side salad.I used 4 chicken breasts and seasoned cornflake crumbs for the breadcrumbs.The remaining ingredients stayed the same.Added Italian seasoning to the cheese/crumb mixture instead of the oregano and parsley.Followed WaterMelon and ‘crumbed’ the chicken in advance, chilled it for several hours and then baked them on a parchment-lined baking sheet.I did increase the temperature to 425 degrees and they browned nicely.”

  • “this is oh-so-good! I scaled down to 2 servings, using 2 chicken breast halves, however I kept the crumb mixture at 4 servings. The amount is just perfect. I used freshly grated Parmesan and added 1 tsp garlic powder to the herb mixture. I served this with shell pasta and homemade tomato sauce. Thanks for the fantastic recipe, Marg! Edited to add — I ‘crumbed’ the chicken in advance, chilled it on the parchment-lined baking tray for several hours; that way the crumbs adhere better.”

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