• Baked Herb Crusted Chicken Breasts

    0 votes


    • (Schnitzel) Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinate in lemon juice. (6 servings)
    • 6 x skinless boneless chicken breast halves
    • 6 Tbsp. fresh lemon juice
    • 2 Tbsp. margarine
    • 2 Tbsp. extra virgin olive oil
    • 1 1/2 c. plain dry breadcrumbs
    • 6 Tbsp. minced fresh or possibly dry basil
    • 3 Tbsp. minced fresh or possibly dry parsley
    • 1 1/2 Tbsp. minced fresh or possibly dry rosemary
    • 1 1/2 tsp salt
    • 1/2 tsp grnd black pepper Lemon wedges Using meat mallet, lb. chicken breasts between sheets of plastic wrap to
    • 1/2 x to 3/4 inch thickness. Arrange chicken in 15 x 10 x 2 inch glass baking dish. Pour lemon juice over cover and chill 1 hour. Remove chicken from dish and pat dry with paper towels.


    1. Preheat oven to 450 degrees. Heat margarine with oil in small saucepan over medium heat; cold slightly. Mix bread crumbs, basil, parsley, rosemary, salt and pepper in pie dish. Brush chicken breasts on both sides with breadcrumb mix.
    2. Place chicken on baking sheet. Bake till chicken is cooked through and breadcrumbs are golden brown, about 20 min. Transfer to plates. Serve, passing lemon wedges alongside.
    3. Chef Herschel prepares hundreds of meals a day at Aish HaTorah's World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.

    Similar Recipes

    Leave a review or comment