For the egg-wash marinade, you will need:
1 egg
1/2 c milk
1 tbsp lemon juice
1 1/2 tsp garlic powder
4 boneless, skinless chicken breasts
For the breading part, you will need:
1 c panko bread crumbs
1/2 c grated parmesan cheese
2 tbsp Italian seasoning blend
1/2 tsp garlic powder
Begin by combining all marinade ingredients, except for the chicken, in a large (gallon-sized) ziplock back. Seal and mix well. Then add the chicken and allow to "marinate" for a few hours. Since there's milk and egg involved, I let it marinate in the fridge.
Remove one chicken breast at a time from the egg-wash marinade and dip into the cheese/breading mixture making sure to coat well. Then dip the chicken back into the egg-wash and coat a second time. Add to your baking dish. Follow this step for the remaining chicken breasts.
Bake for about 20-25 minutes or until the chicken is no longer pink. Before removing from the oven, I like to turn on the broiler for about five minutes to help toast and crisp the top of the chicken. You could also add some more shredded parmesan cheese before broiling, for extra cheesiness!
I served this dish with sauteed summer squash (find that recipe here), wild rice pilaf, crescent rolls and cucumbers. Delicious, nutritious {healthy} and filling meal!
© Cruzin' Thru | 2014