This is a new recipe. It’s a no-bread crumbs version of another recipe, and I think it tastes better than the original. I added more herbs and spice for improved flavor. I hope you will agree.
Boneless, Skinless Chicken breasts (4-6 ounces each)
For each breast baked, you will need…
2Tb Grated Parmesan cheese
1Tb Dried Parsley
1 pinch Salt
1 dash Black Pepper
1/4 tsp. Garlic Powder
1/4 tsp. Rosemary
1/2 tsp. Basil
1/2 tsp. Paprika
1Tb Lemon Juice
1Tb Sunflower Seed Oil
Preheat oven – 350 degrees, and generously grease baking sheet with oil.
In a large bowl mix the Parmesan, herbs, salt, pepper and garlic powder, until it appears fairly uniform. Put Sunflower Seed Oil in a separate bowl.
Dip chicken breast in the sunflower seed oil and roll around until thoroughly saturated, then allow some of the oil to drip off before placing the breast in the Parmesan and herbs mixture. Make sure the breast in thoroughly covered in the mixture before placing on the baking sheet.
Pour 1/2 of the lemon juice on top of the chicken breast(s), and put the breasts in the over. Bake for 30 minutes, remove from oven, turn over and pour the remaining 1/2 Tb lemon juice on each breast. Return to oven and finish baking another 30 minutes.
The chicken breast(s) should be tender, juicy, and full of flavor.