Italian Herb Crusted Chicken Recipe

While going through my cupboards, trying to figure out what to make for dinner I found that I had a box of Italian Dressing Mix.  Then I saw my Panko Bread Crumbs and since I knew I had some chicken defrosted I decided I was going to make up a recipe!  Now, I can’t promise this hasn’t been done before…because lets be honest it’s not the most difficult recipe in the world! 🙂  As I began preparing what I was going to make, my husband got home and this is how the conversation went…

Husband:  What’s for dinner?

Me:  I don’t know.

Husband:  Well what are you making?

Me:  I’m making it up as I go.

Husband:  Crap.

Now I’ll admit…I was pretty offended.  I gave him the benefit of the doubt that he was really hungry and was worried making up my recipe was going to take too long. 🙂  So here’s what I did…

3 boneless skinless chicken thighs

3 boneless skinless chicken breasts

(You could definitely do all thighs or all breasts if you choose.)

1 large egg + 2 tablespoons of water to dip chicken in.

The crust is as follows…

1 1/2 cups Panko Bread Crumbs

1 packet of Italian Dressing Dry Mix

1 teaspoon of pepper

1/2 teaspoon of salt

2 tablespoons grated Parmesan cheese

Use a fork to mix well together.

Dip the chicken in the egg mixture and then dip in the crumb mixture.  Make sure you coat both sides well!

Bake in a preheated oven at 350°F until  done, approx 35 mins.  If you want the crust of the chicken to be nice and brown, broil for a couple of minutes.

We served ours with garlic green beans, canary melon and mashed potatoes.  Seriously, everyone cleaned their plates!  There was NOTHING left!  YAY!

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