Ingredients
4 boneless chicken breasts
1/4 cup Italian dressing (I use a zesty one)
1/2 cup Italian breadcrumbs
cooking spray
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Momofuku chili crunch — crunchy, savory, spicy topping for everything
Crunchy pearl sugar — Liège waffles, chouquettes, brioche topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Momofuku chili crunch — crunchy, savory, spicy topping for everything
Crunchy pearl sugar — Liège waffles, chouquettes, brioche topping
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Preheat oven to 375 degrees. Line the bottom of a baking dish large enough to lay out the chicken in with foil. Give a quick spray with a cooking spray to avoid sticking later. Place italian dressing in one bowl and breadcrumbs in another. Measurements are a guesstimate, but you want enough of both to coat the chicken. Dip chicken in dressing and then coat in breadcrumbs and place in baking dish. Repeat with all 4 breasts. Cover dish with foil and place in oven, bake for 30 minutes. Remove foil cover, bake for another 30 minutes. Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"! Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.