This savory chicken is one of my family’s favorite dinners. I’m talking about moist, tender white meat, with a crispy, cheesy coating, and it gets requested a lot. It’s a really impressive dish, but the secret is that it’s quick and easy to prepare.
Serve it with a good marinara sauce, and you’ll love it.
- 2 large boneless, skinless chicken breast halves (about 1½ pounds)
- 1 cup butter cracker crumbs (1 sleeve or 32 crackers)
- ½ cup grated Parmesan
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley flakes
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon garlic salt
- ¼ teaspoon salt
- 4 tablespoons butter, melted and cooled
- 6 slices provolone cheese
- Fresh basil for garnish
- 1 jar marinara sauce
- Line a large baking sheet with parchment paper, and preheat oven to 375 degrees F.
- Melt butter in a small dish and set aside to cool.
- Place the chicken pieces in gallon sized plastic zipper bags, and squeeze out all the air as you seal/ Using the flat side of a meat mallet, pound them out to a uniform thickness (about 1 centimeter). Cut each piece into 3 pieces. Set aside.
- In a pie plate combine, cracker crumbs, Parmesan, dried oregano, parsley flakes, paprika, pepper, garlic salt, and salt. Mix together with a fork.
- Dip chicken pieces in butter until completely submerged, and then dip in crumb mixture to completely coat. Lay out on parchment-lined baking sheet. Be sure that the pieces are spread out and not touching. Drizzle remaining butter on top of chicken, and sprinkle with remaining crumbs.
- Bake at 375 degrees for 20 minutes.
- Increase heat to 400 degrees. Remove chicken, and top each piece with a slice of provolone. Return to oven and bake at 400 degrees just until cheese is melted and bubbly. (about 5 minutes)
- Sprinkle with fresh chopped basil, and serve with marinara.
Line a large baking sheet with parchment paper, and preheat oven to 375 degrees F.
Crush
32 butter crackers to make 1 cup crumbs.
In a small dish melt
4 tablespoons butter
set aside to cool.
Place the chicken pieces in gallon sized plastic zipper bags, and squeeze out all the air as you seal. Using the flat side of a meat mallet, pound them out to a uniform thickness.
(about 1 centimeter)
Cut each piece into 3 smaller pieces.
Set aside.
In a pie plate combine
1 cup butter cracker crumbs (1 sleeve or 32 crackers)
½ cup grated Parmesan
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon garlic salt
¼ teaspoon salt
Mix together with a fork.
Dip chicken pieces in butter until completely submerged, and then dip in crumb mixture to completely coat.
Lay out on parchment-lined baking sheet. Be sure that the pieces are spread out and not touching.
Drizzle remaining butter on top of chicken, and sprinkle with remaining crumbs.
Bake at 375 degrees for 20 minutes.
Increase heat to 400 degrees. Remove chicken, and top each piece with a slice of provolone. Return to oven and bake at 400 degrees just until cheese is melted and bubbly. (about 5 minutes)
Watch carefully because it will melt quickly.
Sprinkle with fresh chopped basil, and ….
…. serve with marinara sauce.
