Ingredients

• 2 teaspoons crushed or minced garlic, or 1/2 teaspoon garlic powder
• 1/4 cup olive oil
• 1/2 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 4 skinless, boneless chicken breasts

Method

Preheat oven to 425 degrees. Warm garlic and olive oil in a shallow dish in the microwave to blend flavors. In a separate shallow dish, combine bread crumbs and Parmesan. Dip the chicken breasts in oil mixture, then in crumb and Parmesan mixture. Place in a shallow, lightly greased baking pan.

Bake in the oven for 30-40 minutes, until chicken is no longer pink and juices run clear, and coating is golden brown.

Notes: If your chicken breasts are very thick, I suggest you pound them with a meat mallet to flatten them, or cut them into strips to promote quicker cooking.

I have used Italian seasoned bread crumbs instead of plain ones, or crushed cracker crumbs instead.

You’ll find my recipe is slightly different from the one at Allrecipes-I doubled the amount of bread crumbs and Parmesan in the original recipe, because I found that I sometimes ran out or got a sparse coating on the last piece(s) or chicken. I also slightly increased baking time based on how long I usually end up baking it.