Baked Chicken Breasts with Tangy Breadcrumbs

You may want to double this recipe because it’s so good.

I prepared one breast per person tonight, but everyone wanted more. I should have fixed  a whole lot more of this tangy, succulent chicken dish. Simple but delicious!

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Baked Chicken Breasts with Tangy Breadcrumbs

  • 4 boneless chicken breasts
  • 1/2 cup high-quality mayonnaise, such as Duke’s
  • 1 tsp dried crushed rosemary
  • 1 tsp lemon juice
  • sea salt to taste
  • 3/4 to 1 cup breadcrumbs (preferably Ciabatta)

Preheat oven to 375°. In a small bowl, mix mayonnaise, rosemary, and lemon juice.

Place chicken breasts in greased pan. Season with sea salt. Spread mayonnaise mixture evenly atop breasts, covering well. Top with breadcrumbs. Pat in gently.

Bake uncovered at 375° for 40 minutes or until no longer pink in center. Serve sauce over hot, cooked white rice.

 

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