Description
The secret to making perfect, juicy Baked Chicken Breasts is to brine them first, then brush on a little mayo before topping with crispy panko-parmesan crumbs, delicious!
Yield: 4servings | Serving Size: 1breast
Ingredients
46 ounce boneless skinless chicken breasts , preferably organic
kosher salt, Diamond Crystal Kosher, if using Morton’s or table salt use less
3/4teaspoongarlic powder
1/2teaspoondried parsley
1/2teaspoonpaprika
1 1/2tablespoonsmayonnaise
1/3cupseasoned Panko Breadcrumbs, OR gluten free panko
2tablespoonsshredded Parmesan cheese
1lemon, cut into wedges for serving
Instructions
Brine the chicken:
Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
- Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
Remove from water, pat dry with paper towels and discard the water.
Bake the chicken:
- Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
- Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
While the chicken bakes, slice lemon into wedges and serve with chicken.
Last Step:
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