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I have made several versions of oven baked, breaded chicken. This one is made special with the rosemary and the lemony dipping sauce.  It is easy to make and looks/tastes fancy. I served it with a asparagus salad and mushroom wild rice. I had to restrain myself from eating my honey’s portion.

Please excuse the rather sloppy presentation and the crumbs in the dip. I had to sample it 😉

Rosemary Parmesan Chicken with Lemon Dipping Sauce

Chicken:

  • 2 chicken boneless, skinless chicken breasts, cut into strips
  • 1/2 cup bread crumbs
  • 1 tbsp rosemary leaves, minced
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil
  • 1/3 cup Parmesan cheese
  • Salt and pepper to taste

Dipping Sauce:

  • 1/4 cup sour cream
  • 1 tbsp mayo
  • 2 tbsp lemon juice
  • 2 tbsp parsley, minced
  • Lemon zest
  • Salt and pepper to taste

Combine the bread crumbs, rosemary, garlic, olive oil, cheese, salt, and pepper together and press onto the chicken breasts. Bake at 400 degrees on a greased 9×13 inch glass dish until the juices run clear.

Combine dipping sauce ingredients together and chill before serving.  Makes 2 servings as an entree or 3 servings as an appetizer.

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