Pair this crispy baked chicken with rice and veggies for an easy supper that makes good use of pantry and fridge staples. (For this easy rice recipe, visit our blog at http://www.invitationmag.com/post/baked-chicken-thighs-and-rice)
Recipe and photograph by Kimme Hargrove
2 large boneless, skinless chicken breasts
½ stick butter, melted
½ cup unseasoned bread crumbs
½ cup grated Parmesan cheese
½ tablespoon garlic powder
Heat oven to 350°F.
Cut chicken in half and pound to flatten to about ½-inch thick.
Coat chicken in melted butter.
Mix bread crumbs, Parmesan cheese and garlic powder in a bowl.
Dip butter-coated chicken into the mixture, and coat well.
Spray a baking dish with cooking spray. Place coated chicken in the dish and bake for 1 hour until browned. Broil on low for a couple of minutes, watching carefully so as not to burn, just before serving.