Ingredients:
4 Large Skinless Boneless Chicken Breast Halves
1 Tablespoon Of Racconto Grated Parmesan Cheese
1 Cup Of Fresh Cold Buttermilk
1/3 Cup Of Softened Real Salted Butter
1/4 Cup Of Sun Luck Toasted Sesame Seeds
1 Large Fresh Minced Garlic Clove
1 Cup Of Dynasty Panko Bread Crumbs
1 Tablespoon Of Fresh Squeezed Lemon Juice
1 Teaspoon Of Fine Ground Kosher Salt
1/4 Teaspoon Of Fine Ground White Pepper
Information:
Serving Size 4
269 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
I would like to personally thank Stephanie for submitting this yummy oven baked chicken recipe. To begin first you will need to take out a large sealable freezer bag. Place into the bag the chicken and buttermilk, seal it shut, then slide it into the refrigerator to marinate for about four hours. Once that is done, take out a small cooking skillet, and then melt your butter. Once the butter is melted, pour it into a large mixing bowl. Next add into the bowl the lemon juice and minced garlic, then stir these ingredients into the liquid butter. Moving along, next take out a second mixing bowl, and then add in the toasted sesame seeds, bread crumbs, parmesan cheese, kosher salt, and ground white pepper. Take the chicken out of the freezer bag, then discard the buttermilk. Dip each piece of chicken first into the buttery garlic mixture, then follow that by coating the chicken with the bread crumb and sesame seed mixture. Set your prepared chicken breasts into a greased shallow baking dish, then drizzle the remaining butter and bread crumbs over the top of the chicken. Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Bake the chicken uncovered for about half an hour, or until the chicken is no longer pink on the inside, and the juices run clear. That wraps up this recipe, please don't forget to bookmark our website.
