Parmesan Chicken Breasts

Parmesan Chicken Breasts

Adapted from Bon Appetit

  • 4 boneless, skinless chicken breasts (5 to 7 ounces each)
  • 1/2 cup grated parmesan (use the good stuff here)
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil (a herb infused olive oil is lovely for this)

Heat oven to 450 degrees and line a half sheet pan with foil.  Place chicken breasts on the prepared pan.  In a medium bowl, combine the parmesan, panko, salt, and olive oil. Pat the panko topping onto the chicken and cook for 15 to 20 minutes or until the chicken is cooked through and the topping has browned.