Name: Crispy Baked Chicken with Giardiniera
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Boneless, skinless chicken breasts - 4 (4 ounce); Salt and freshly ground black pepper to taste - 4 (4 ounce); Butter and garlic croutons - 1 ½ cups; All-purpose flour - ½ cup; Eggs, beaten - 2 large; Olive oil - 3 tablespoons; Giardiniera - ½ cup; Provolone cheese - 4 slices; Minced fresh parsley - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Baked Chicken with Giardiniera

1. Boneless, skinless chicken breasts - 4 (4 ounce)

2. Salt and freshly ground black pepper to taste - 4 (4 ounce)

3. Butter and garlic croutons - 1 ½ cups

4. All-purpose flour - ½ cup

5. Eggs, beaten - 2 large

6. Olive oil - 3 tablespoons

7. Giardiniera - ½ cup

8. Provolone cheese - 4 slices

9. Minced fresh parsley - 2 tablespoons

How to cook deliciously - Crispy Baked Chicken with Giardiniera

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.

3. Stage

Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.

4. Stage

Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.

5. Stage

Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.

6. Stage

Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.