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

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.