Baked Parmesan-Crusted Chicken is a delicious and easy-to-make dish featuring chicken breasts coated in a crispy, flavorful parmesan and breadcrumb mixture, then baked to golden perfection. Here’s a recipe to try:

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 cup grated Parmesan cheese

• 1 cup breadcrumbs (preferably panko for extra crunch)

• 1 tsp garlic powder

• 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)

• Salt and pepper to taste

• 2 eggs

• 1/2 cup flour

• Olive oil spray

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the coating: In a shallow bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.

3. Prepare the dredging station: Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the Parmesan breadcrumb mixture.

4. Dredge the chicken: First, coat each chicken breast in flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it thoroughly with the Parmesan breadcrumb mixture, pressing the coating onto the chicken to adhere well.

5. Place on the baking sheet: Arrange the coated chicken breasts on the prepared baking sheet. Lightly spray the tops with olive oil spray to help them brown and get crispy.

6. Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

7. Serve: Let the chicken rest for a few minutes before serving. This dish pairs well with a side salad, roasted vegetables, or mashed potatoes.

Tips:

• Even Cooking: Pound the chicken breasts to an even thickness for uniform cooking.

• Extra Flavor: Add a tablespoon of chopped fresh parsley to the breadcrumb mixture for added freshness.

• Alternative Coating: For a gluten-free option, use almond flour and gluten-free breadcrumbs.