Crunchy Baked Chicken Breasts
Crunchy chicken breasts baked, not fried, in a tasty batter that’s super-easy to make.
medium-sized chicken breasts halves (skinless, boneless; (about 1 1/2 lb.))
1 1/4 cups
Emeril's® Original Panko Bread Crumbs
Emeril's® Original Essence
margarine (cut into small pieces)
Preheat oven to 400°F. Spray large baking sheet with non-stick cooking spray or line with non-stick foil. Place one chicken breast in heavy plastic freezer bag. Using a mallet or a heavy pot, pound each breast to an even thickness. In pie plate, mix breadcrumbs and Essence until well blended. Pour milk into shallow bowl. Dip chicken into milk then coat with crumbs; place on baking sheet. Sprinkle any remaining crumb mixture over breasts; dot with butter. Bake 20 to 25 minutes until fork-tender. Makes 4 main-dish servings.