Description
A tangy, crunchy chicken dish marinated in dill pickle juice, coated in Parmesan and breadcrumbs, and baked to golden perfection.
Ingredients
Scale
- 4 chicken breasts
- 1 cup dill pickle juice
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or olive oil
Instructions
- Marinate the chicken breasts in the dill pickle juice for at least 1 hour in the refrigerator.
- Preheat the oven to 400°F (200°C).
- Combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper in a shallow bowl.
- Remove each chicken breast from the pickle juice and let excess drip off.
- Press each piece into the breadcrumb-Parmesan mixture until well coated.
- Place the coated breasts on a baking sheet lined with parchment paper and lightly spray with cooking spray or drizzle with olive oil.
- Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crispy.
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
For extra crunch, use panko breadcrumbs or add cayenne pepper for a spicy kick. Let chicken rest after baking so it remains juicy.
- Prep Time: 75 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 465
- Sugar: 2g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 80mg