Producer Emilie’s baked chicken

2 boneless, skinless chicken breasts
1 egg
panko breadcrumbs
Italian breadcrumbs
garlic powder
Tony’s Creole Seasoning
tiny sprinkle of salt
olive oil
cheese (I used provolone, but use your fav)

Preheat oven to 350 degrees.  Coat a glass dish with non-stick spray.  Put the egg in one bowl and whisk.  Put the breadcrumbs (I did equal parts of each) and seasoning on a plate or bowl and mix around with fingers.  I didn’t really measure any of this.  I just poured or sprinkled it on the plate, then would mix around with my fingers and taste it.  Dip each breast in the egg first then into the breadcrumb mixture.  Place both breasts of chicken in the baking dish and cover with foil.  Bake for 20-25 minutes.  Then uncover and drizzle a LITTLE bit of olive oil over the chicken and put back in the oven and bake for 10 more minutes uncovered to brown the breadcrumbs.  Once the chicken is done cooking (I cut into the thickest part of the chicken to check) then place cheese on top of chicken breasts and pop back in oven until cheese in melted.  I split a piece of cheese between our chicken breasts because Mike and I are counting calories :o).


This chicken was so juicy and yummy! I served it with steamed broccoli and slices of potato that had been sauteed with onions in a pan.

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