Baked Parmesan-Crusted Chicken
"This is some of the best chicken I've made in ages. The coating is extra crispy. You think you're eating chicken that's been fried but it's not. The secret is using panko bread crumbs. The interior is tender, juicy, moist, and absolutely delicious. It's the perfect complement to the crispy, crunchy exterior. There's so much flavor from the Parmesan. It also crisps up along with the bread crumbs. The chicken is so easy, ready in about 25 minutes, and cleanup is a breeze...."
INGREDIENTS
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one pound boneless skinless chicken breasts, slicedin 4 thin pieces (see tip below)
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about 3 tablespoons olive oil
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1 scant cuppanko bread crumbs
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1/2 cup finely grated Parmesan cheese
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1/2 teaspoon dried oregano
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1/2 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper, or to taste
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2 to 3 tablespoons fresh Italian flat-leaf parsley, finely chopped for garnishing
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lemon wedges, optional for serving
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