Caesar Crusted Baked Chicken

Caesar Crusted Baked Chicken

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This delicious recipe is an easy way to add a crunchy, flavorful coating to boneless skinless chicken breasts. If you love Caesar salads, you’re sure to love the flavors in this dish. We serve the chicken with roasted romaine lettuce and cherry tomatoes, but if you don’t like roasted vegetables, feel free to serve with fresh vegetables instead of the roasted versions. Let us know what you think of this…

This delicious recipe is an easy way to add a crunchy, flavorful coating to boneless skinless chicken breasts. If you love Caesar salads, you’re sure to love the flavors in this dish. We serve the chicken with roasted romaine lettuce and cherry tomatoes, but if you don’t like roasted vegetables, feel free to serve with fresh vegetables instead of the roasted versions. Let us know what you think of this recipe, and if you made any of your own tweaks in the comments below. Cheers!

Ingredients

Prep Time

10 min

Total Time

30 min

Yield

Feeds 4
  • 2 LGCM Boneless Skinless Chicken Breasts
  • Caesar Dressing
  • 1/2 cup Panko Bread Crumbs
  • 1/2 cup Grated Parmesan
  • 1 Tbsp Italian Seasoning
  • 1/2 Tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 8 oz Cherry Tomatoes
  • 2 Hearts of Romaine Lettuce
  • Olive Oil

Directions

  • 1

    Cut the chicken breasts into cutlets by placing each breast flat on a cut board and then slicing the breast horizontally into two even pieces. Here is a video guide on how to cut a chicken breast into cutlets.

  • 2

    Brush the chicken breast cutlets on one side with Caesar dressing.

    Combine the 1/2 cup panko bread crumbs, 1/2 cup grated Parmesan, 1 tbsp. Italian seasoning, 1/2 tbsp. kosher salt, 1 tsp. black pepper, and 1 tsp. garlic powder in a small bowl. Coat the Caeser dressing brushed side of the chicken cutlets with an even layer of the bread crumb & cheese mixture, and pat into the breast. Place the coated cutlets onto a baking pan lined with aluminum foil, and put into an oven preheated to 450ºF. Bake for 10 minutes.

  • 3

    While chicken is baking, cut the tomatoes in half, then toss in 1 tbsp. of olive oil. Season with salt, pepper, and Italian seasoning to your taste. Place the tomatoes on another baking pan lined with aluminum foil.

    Cut the hearts of romaine in half, and place on the same baking pan. Lightly drizzle with olive oil.

    Place the baking sheet in the oven with the chicken, and continue baking for 5 additional minutes. (The chicken will bake for 15 minutes total.)

  • 4

    Once the chicken reaches 165ºF, and the vegetables are tender, remove from oven. Serve each cutlet with a piece of roasted lettuce, and generous helping of roasted tomatoes. We recommend serving with toasted garlic bread and more grated parmesan cheese on top. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

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Pairs great with:

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Prosecco

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Pairs great with:

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Reviews

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