Description
A delicious and crunchy chicken dish infused with the tangy flavor of dill pickles and the richness of parmesan cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 eggs
Instructions
- Marinate the chicken breasts in dill pickle juice for at least 1 hour.
- Preheat the oven to 400°F (200°C).
- In a bowl, mix breadcrumbs, parmesan cheese, garlic powder, onion powder, black pepper, and salt.
- In another bowl, beat the eggs.
- Remove chicken from the marinade and dip each piece into the egg, then coat with the breadcrumb mixture.
- Place the coated chicken on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until the chicken is cooked through and golden brown.
- Let it rest for a few minutes before serving.
Notes
- For extra crunch, you can double coat the chicken by repeating the egg and breadcrumb steps.
- Serve with a side of ranch dressing for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg