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I always used to feel like Sunday night meals should involve warming the whole house up with the oven or running the slow cooker all day. Probably not such a great idea in the summer but now that the fall weather has taken hold, it definitely felt like we needed to get the oven running.
In truth the oven didn’t have to run very long for these. We used chicken tenders instead of chicken breasts because they were thinner so they took much less time to cook. I believe the entire baking process was about fifteen minutes.
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter, melted
- 1/2 cup parmesan cheese, grated
- 1/2 cup dry bread crumbs
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/4 teaspoon paprika
- Salt and pepper to taste
Directions:
- Heat oven to 400F.
- Spray 13″x7″ baking pan with cooking spray.
- Combine parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper.
- Dip chicken in melted butter and then in cheese/breadcrumb mixture.
- Place in prepared pan. Bake 20 to 25 minutes or until tender.
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