Italian Baked Chicken
- 8 pieces chicken breasts, skin and bones removed
- 2 teaspoons fresh lemon juice
- pinch each of salt and ground black pepper
- 2 to 3 teaspoons extra virgin olive oil
- ¾ cup Parmesan cheese, finely grated
- 1 package (8 ounces) dry Italian dressing mix
- 1 teaspoon garlic powder
- Lightly score chicken breasts with a sharp knife. Drizzle with lemon juice and sprinkle with salt and pepper. Set aside for about 30 minutes to 1 hour.
- Preheat oven to 400°F. Brush a rimmed 9x13-inch baking pan with extra virgin olive oil. Set aside.
- Combine together Parmesan cheese, Italian dressing mix and garlic powder. Dredge each chicken breast into this mixture until completely and evenly coated.
- Arrange coated chicken breasts into prepared pan. Bake for 22 to 27 minutes or until done and juices run clear.
- Remove pan from heat and allow meat to rest for 3 to 5 minutes before serving. Serve hot with veggies or pasta.
- For even coating, place coating mixture into a heavy duty plastic bag. Place a chicken breast into the bag and shake until completely coated. Repeat with remaining chicken. You can also use a plastic container (such as Tupperware) with a tight lid.
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