a recipe from
The Gilmore House Inn
Westport, Ontario, Canada.
Crisp Parmesan Chicken Breast
Ingredients: Yield: 4-6 servings
4-6 chicken breasts – skinless and boneless
2 c herb vinaigrette ( or Italian salad dressing - any variety will do )
1 c dry bread crumbs with your choice of dry seasonings. ( my choices are * )
1 c grated Parmesan cheese
1 tsp granulated onion ( * )
1 tsp granulated garlic ( * )
1 tsp dried parsley ( * )
1/2 tsp ground black pepper
1/4 tsp sea salt
Preheat the oven to 350°. Centre the rack.
In a deep, narrow bowl or a sealable bag toss the breasts and the salad dressing to coat well. ( cover and ) Refrigerate for at least 1 hour, or up to 4 hours.
Drain the breasts and discard the dressing. Do not rinse the chicken.
Mix the last 7 ingredients in a bowl.
Coat each breast thoroughly, one at a time, with the cheese and crumb mixture. Place each on a rack over a flat shallow pan covered with foil or parchment paper ( these are not a necessity but make clean up easier ). If you don’t have an open rack use a flat pan, with foil or parchment paper. Spray the rack, paper, foil.
Bake for 45 minutes until the crumb coating has browned. Let stand for five minutes, tented with foil, before serving.
( if you want to change it up a bit, substitute a balsamic based dressing or add oregano or basil in place of the parsley or both )