Crumbed Parmesan Chicken BreastsIt’s so easy but tastes so good. Using Parmesan gives a little more texture to crumbed chicken and the baking makes it healthy for all the family.
- 1/2 cup dried breadcrumbs
- 90g grated parmesan
- 2 teaspoons dried Italian herbs
- 1 egg, beaten
- 5 skinless, boneless chicken breast fillets
Preheat oven to 180 C.
In a medium bowl, mix together the breadcrumbs, parmesan and Italian herbs. Dip chicken breasts in egg, then in breadcrumb mixture to coat. Place coated chicken on a baking tray or dish.
Bake for 30 to 35 minutes or until juices run clear, turning chicken over after 15 minutes.