This recipe comes from www.melskitchencafe.com.
Crispy Garlic Chicken
8 tablespoons (1 stick) butter
3 garlic cloves, finely minced
2 thick slices whole wheat bread--for about 2 cups fresh bread crumbs (I used Panko bread crumbs instead)
1/2 cup finely grated Parmesan cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 large boneless, skinless chicken breasts
Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Set aside. Combine butter and garlic in an 8- or 10-inch skillet. Heat over medium heat until the butter has melted. Pour the butter/garlic mixture into a shallow pie plate or similar dish and cool to room temperature.
In the bowl of a food processor, tear the bread into large chunks, and pulse until the bread is ground into crumbs. Pour the bread crumbs into a shallow pie plate or shallow bowl and toss with the Parmesan cheese, salt and pepper.
Dip each chicken breast in the melted, cooled garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides. Arrange the chicken in one flat layer on the prepared baking sheet. Drizzle any of the remaining melted butter over the chicken. Bake the chicken until it is lightly browned and just cooked through, 40-50 minutes. The baking time will depend on the thickness and size of the chicken you are using. Don’t overcook or the chicken will be dry. (I used a meat thermometer poked in the side to make sure it was done without cutting it open.
Melt the garlic and butter together.
Mix the bread crumbs, parmesan cheese, salt and pepper to coat the chicken.
Place the breaded chicken on a greased cookie sheet covered in foil.
Bake until your meat thermometer reads 165.
The perfect weeknight meal!