Crusty Oven – Baked Chicken– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Crusty Oven – Baked Chicken
SUMMER HOT LUNCH RECIPE WAGON: Crusty Oven – Baked Chicken
A crisp green salad with cucumber and snow peas makes a light accompaniment to this crunchy chicken
¼ cup ((1/2 stick) Butter or margarine
1 clove garlic, finely chopped
3 tablespoons grated parmesan cheese
1 cup fresh bread crumbs
½ teaspoon dried marjoram, crumbled
1 tablespoon finely chopped parsley
¼ teaspoon dried thyme leaves, crumbled
1/8 teaspoon ground black pepper
4 large boneless, skinless chicken – breast halves (about 1 ½ pounds)
Preheat
the oven to 400F. Lightly grease a baking sheet. In a small saucepan, melt butter over moderate heat. Add garlic, and saute for 10 seconds. Remove the pan from the heat.
On
a sheet of wax paper, combine bread crumbs, cheese, parsley, marjoram, thyme, and pepper. One at a time, dip chicken breasts into the garlic butter, letting the excess drain back into the saucepan. Roll the chicken breasts in the crumb mixture, coating them evenly. Pat the crumb mixture onto the chicken to make it stick, if necessary.
Arrange
the chicken pieces in a single layer on the prepared baking sheet. Pat any remaining crumbs onto the top surface of the chicken breasts and drizzle them with any remaining crumbs garlic butter. Bake until the chicken is lightly browned and cooked through, about 25 to 30 minutes. Pack in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF