Place each breast into egg mixture and coat both sides. Then dredge into bread crumbs making sure to cover entire breast.
Heat large skillet over medium heat, add tablespoon of oil and tablespoon of butter, melt. Place no more than two breasts at a time. Cook for 2 minutes, or until crumbs are browned. Flip and do the same to other side. You are not cooking the breast, but browning the breadcrumbs. This also creates a seal to keep juices in while baking.
Transfer each breast to your broiler pan. When you have competed all breasts, transfer pan to middle rack of preheated oven and bake 45 minutes.
before baking
after baking
- 4-6 boneless, skinless chicken breasts
- 1 egg, beaten
- 2 tablespoon water
- 1 generous cup of Italian Breadcrumbs
- Vegetable oil
- Butter
- Marinara Sauce
- 1 cup of cooked Orzo Pasta
- 1 tablespoon Olive Oil
- 1 tablespoon unsalted butter
- 3 tablespoons chopped Parsley
- Grated Parmesan-Reggiano
- Preheat oven to 400 degrees.
- Spray a broiler pan with non-stick cooking spray. Sprinkle both sides of chicken with salt and pepper.
- Place breadcrumbs on plate, on another plate add egg and water and beat to blend.
- Place each breast into egg mixture and coat both sides. Then dredge into bread crumbs making sure to cover entire breast.
- Heat large skillet over medium heat, add tablespoon of oil and tablespoon of butter, melt.
- Place no more than two breasts at a time. Cook for 2 minutes, or until crumbs are browned.
- Flip and do the same to other side. You are not cooking the breast, but browning the breadcrumbs. This also creates a seal to keep juices in while baking.
- Transfer each breast to your broiler pan. When you have competed all breasts, transfer pan to middle rack of preheated oven and bake 45 minutes.
- Cook Orzo according to directions. Drain and add olive oil, salt and pepper, a tablespoon of butter and 2 tablespoons of chopped Parsley.
- Place several spoonfuls of Marinara sauce on plate, top with cooked breast, top with Parmesan cheese and pinch of chopped Parsley. Serve along Orzo Pasta and Veggies.
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
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Wow! This really looks good. I’m going to try it this week.
Thanks Scott, let me know what you think of them. xo Amy
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