One of our favorite holiday dinners is roasted rack of lamb with a yummy breadcrumb, herb, and olive oil mixture on top (from an ancient cookbook of mine that still remains one of my all-time favorites!). Now, we’re not ones to eat rack of lamb every week (is anyone?), so I was recently inspired to try a similar breadcrumb mixture on top of a cut of meat that’s more everyday – chicken breasts.
As I’ve shared before, boneless, skinless chicken breast is probably one of my least favorite cuts of meat, unless it’s cooked a certain way, and this recipe definitely fits the bill. The topping adds so much good flavor, not to mention it takes all of 30 seconds to mix it together and spread it on top. This Breadcrumb Roasted Chicken dish is fabulous right out of the oven, but it’s also pretty tasty leftover on salad greens or over pasta with a cream sauce. So many ways to enjoy!
Buttery Roasted Chicken with Breadcrumbs and Herbs
- 1 1/2 pounds chicken breasts boneless, skinless
- salt to taste
- pepper to taste
- 1 cup whole-wheat breadcrumbs homemade or store-bought
- 2 tablespoons thyme fresh
- 2 tablespoons parsley fresh
- zest lemon from 1 lemon
- 4 tablespoons butter melted
Preheat oven to 375° F.
Cut the chicken into 1 1/2 to 2-inch thick slices. Place in the bottom of a baking dish and season with salt and pepper.
In a small bowl, combine the breadcrumbs, herbs, and lemon zest. Stir in the melted butter and then spread on top of the chicken.
Bake until golden brown on top and the chicken is done (no longer pink) in the thickest part, 25 - 30 minutes. Serve warm. Also great leftover on a salad or in pasta.
We recommend organic ingredients when feasible.