Dr. Pat’s RecipeBox: Breaded Chicken, Italian Style

Breaded chicken doesn’t have to be fried to be good. Oven-fry this chicken using just a sprinkle of oil before baking and add grated Romano cheese and garlic to the bread crumbs for flavor that will beat fast food chicken any day.

Breaded Chicken, Italian Style

1 lb. boneless, skinless chicken breasts, whole or cut into 2 or 3 pieces
½ cup flour
1 cup milk
1 cup bread crumbs
½ cup grated Romano (or Parmesan) cheese
½ teaspoon dried basil
1 clove garlic, minced
1 tablespoon olive oil

Line a cookie sheet with foil; spray lightly with cooking oil. Rinse and dry the chicken. Mix the bread crumbs, cheese, basil and garlic together and place on a large plate. Sprinkle the chicken pieces lightly with flour, dip in the milk and then in the bread crumb mixture. Pat the crumbs into the chicken so they will adhere. Place the chicken pieces on the prepared cookie sheet and drizzle each with a small amount of oil. Bake at 350 degrees for approximately 20 minutes (less time if the pieces are small).

The chicken should come out of the oven just before you think it is done…it will continue to cook for a few more minutes. This chicken will be tender and moist as long as it is not overcooked.

Keep bread crumbs in the freezer so they will always be fresh. Make them from leftover bread (using a few quick pulses in the food processor) and keep different types on hand. (Try whole wheat bread crumbs for breaded fish; plain or sourdough for chicken, etc.)

And finally, make extra! This chicken is great for dinner, sandwiches, lunches; it packs up perfectly for potlucks, picnics and tailgating!