1/4 cup extra-virgin olive oil
2 tablespoons plain greek yogurt, mayo, or sour cream
1 teaspoon fresh crushed rosemary
1 teaspoon finely chopped fresh thyme leaves
4 large garlic cloves, minced
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
4-6 boneless, skinless chicken breasts (about 1 1/2 pounds)
3/4 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
Olive oil cooking spray


1.Place chicken breasts in large ziploc bag and add olive oil, yogurt, rosemary, thyme, garlic, lemon juice, salt, and pepper. Zip shut and shake bag to evenly distribute marinade. Place bag in fridge for 20-30 minutes.
2.Heat the oven 400 degrees F. Line a baking sheet with foil and fit with a wire rack. Spray the rack with olive oil cooking spray and set aside.
3.Place panko and cheese into a shallow large bowl and whisk to combine. Set aside.
4.Once chicken is done marinating, remove from bag and place on a large plate. Pat off excess marinade from the chicken, you don't want it too wet! Sprinkle chicken with a bit more salt and pepper and dip into the panko-cheese mixture, tossing to evenly coat. Place the chicken onto prepared wire rack and repeat with remaining chicken breasts. Spray the top of the chicken with a bit of olive oil cooking spray.
5.Bake for about 25-35 minutes or until chicken is golden brown and juices run clear. Garnish with fresh chopped basil, herbs, or additional cheese if desired. Note: baking times will differ depending on the size of your chicken breasts.

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