Ingredients
Scale
- 2 large chicken breasts
- 1 packet dry italian dressing mix
- 1/2 tsp garlic powder
- 1/2 cup shredded parmesan and romano cheese
- 1 egg
- 1/4 cup flour
Instructions
- Preheat oven to 400 degrees.
- Rinse the chicken breasts and pat them dry.
- Combine the italian dressing mix, garlic powder, and parmesan cheese in a medium bowl.
- In a separate bowl, crack and whisk the egg.
- In a third bowl, add the flour.
- Bread the chicken by dredging each breast through the flour, then egg, then cheese/dressing mixture until fully coated.
- Place the chicken breasts in a greased baking dish and bake for 30 minutes, or until the internal temp reaches 165.
Notes
- This recipe can easily be doubled or tripled for larger households. Sliced italian chicken is great on salads or with a bowl of pasta. It also freezes well for later!
- Gluten-free: Most of the store-bought Italian dressing mix packets contain gluten, but it’s really simple to make your own mix. I like this recipe. (Use about 4 teaspoons of the mix in place of the packet.) You can also either skip the flour in the dredging process or use corn starch or GF flour instead.
Nutrition
- Serving Size: 2