1/2 cup butter
4 cloves garlic, minced (I just used 2)
3/4 cup dry bread crumbs (used Panko bread crumbs)
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I've been on a surprising roll lately considering I barely cooked for 3 months. I loved this chicken! Besides using Panko instead of regular bread crumbs, the only other change I made was to dip the chicken in flour before the butter. I even forgot to pour the extra butter over the top, which of course would make everything better! About halfway through eating, Michael mentioned the only thing that might make this chicken better was honey mustard. Boy was he right. Honey mustard is the perfect pairing for this dish! Next time, I'm going to try cooking the chicken a little less.