Description
A flavorful twist on chicken featuring a crunchy crust infused with dill pickle tang and rich parmesan.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (for brining)
- 1 cup breadcrumbs (Panko works best for extra crunch)
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- Cooking spray or olive oil (for baking)
Instructions
- Marinate the chicken in a large resealable bag with dill pickle juice for at least 30 minutes or overnight.
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Whisk the eggs in a shallow bowl. In another bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, dill, salt, and pepper.
- Remove chicken from marinade and pat it dry.
- Dip each chicken breast in the egg mixture, then coat with the breadcrumb mixture.
- Place the coated chicken on the baking sheet and spritz with cooking spray if desired.
- Bake for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F (75°C).
- Rest the chicken for about 5 minutes before slicing.
Notes
Marinate the chicken for optimal flavor. Avoid overcrowding the baking sheet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg