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!