"To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld


Wednesday, April 28, 2010

Breaded Italian Chicken

I don't think I have ever come across a simpler, more delicious recipe than Breaded Italian Chicken. A friend passed it along in college, and I've been making it ever since. It's great to eat on its own or chopped up in a salad or creamy pasta.

Breaded Italian Chicken

Servings: 5
Total Cost: $5 - 8
Reheat Factor: 4/5 -- It definitely is best the first day, but it reheats alright.
Freezer Factor: 2/5 -- The recipe is so easy that I wouldn't recommend it.
More about the Ratings.

(3 Not in Pantry)

1. Put the chicken breast in a plastic bag. Cover with Italian dressing until it is well-coated.
2. Put it in the fridge and let it marinate for at least 30 minutes. (You can also do this overnight.)
3. When you are ready to cook it, coat the breasts with breadcrumbs. To do this, you can either throw it in a plastic bag with breadcrumbs and shake it. Or you can pour breadcrumbs onto a plate and lay the chicken in the breadcrumbs. Then turn it over to coat the other side.
4. Put it in the oven for 20 - 25 minutes at 375 degrees or until juice runs clear.

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