Crispy and Moist Baked Chicken Breasts
- 4 whole Boneless, Skinless Chicken Breasts
- 1/2 cups Panko Breadcrumbs
- 1/2 cups Italian Breadcrumbs
- 1/2 cubes Beef Bouillon, Crushed To Powder
- 1 teaspoon Dried Minced Onion
- 1/2 teaspoons Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoons Black Pepper
- 1 cup Sour Cream
- 1 stick Butter
- Preheat oven to 375 F.
- Butter a 13x9 glass baking dish.
- Other dishes would work just as well, just not one smaller than 13x9 as I barely fit my chicken in this size of pan.
- Melt the rest of the butter and set aside.
- Slice your chicken breasts in half lengthwise, so you have 8 roughly even pieces of chicken.
- Mix together all of the dry ingredients (both breadcrumbs, bouillon powder, salt, minced onion, garlic powder, black pepper) in a wide bowl or on a plate.
- A hint?
- You may substitute one or two teaspoons of a Liptons Beefy Onion Soup Mix packet for the spices, so you would simply use the breadcrumbs and the packet.
- Its so easy!
- But if youre a spice purist, by all means use the spices.
- Coat each piece of chicken in sour cream thoroughly.
- Dredge the chicken piece through the breadcrumb mix, coating it completely.
- Place the coated piece in the baking dish, and repeat with the rest.
- I have to really jig-saw my chicken pieces into my baking dish.
- If you have a larger pan, you might want to use it.
- I dont have a larger pan, so I make do.
- I just arrange them until they fit and there is about 1/2 inch of space between each one.
- Once all of the chicken is in the pan, drizzle the melted butter over each piece of chicken as evenly as possible.
- You dont need to be super precise.
- Bake the chicken for 45-50 minutes at 375 degrees, uncovered, and if youd like to brown it a little more, you can broil it for 2-4 minutes at the end.
chicken breasts, breadcrumbs, italian breadcrumbs, onion, garlic, salt, black pepper, sour cream, butter
Taken from tastykitchen.com/recipes/main-courses/crispy-and-moist-baked-chicken-breasts/ (may not work)