Easy Baked Italian Chicken Recipe

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baked Italian chicken

We tend to eat a lot of chicken and I am always looking for a way to make it more exciting. I came up with this super easy way to bake skinless boneless chicken breast keeping them moist and flavorful.

Baked Italian Chicken Breasts

Italian Dressing
Italian Panko Breadcrumbs
Boneless Skinless Chicken Breasts

Heat oven to 375 degrees.

Place a small amount of Italian Dressing in a bowl. In another bowl place the panko breadcrumbs. Place the chicken breasts in the Italian dressing and coat. Then place the chicken breast in the panko. If the panko does not stick well, place in the dressing again and then do a second coat of panko. Place in a baking pan and bake for 20-30 minutes.

Do you have an easy and flavorful chicken recipe? I would love to hear from you!

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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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Comments

  1. I have an easy family fave that puts a totally different spin on Chicken. My MIL ‘invented’ this recipie when she was in some kind of Girl Scouts program when she was like 8.
    We call it “Gumbo Burgers”

    1 can of Gumbo soup (I prefer Cambell’s chunky…but whatever)
    1# (ish) of Ground chicken. (I boil a couple of breasts, then whip in the food processor…you’ll need a bit of the water if you do it that way. Or I suppose you could just shred the chicken)
    1/4 cup Ketchup
    1/4 cup Mustard
    1 – 2 Tbs. Horseradish (doesn’t make it spicey, but makes a flavor difference).

    Put all this in a large skilled and bring to a simmer over medium heat. You’ll see it start to thicken. You’re looking for the consistency of Sloppy Joes.

    I serve them open face on burger rolls, usually with a little shredded cheddar on top. dH likes to add extra mustard on top of his. And MIL puts about an entire raw onion on hers (eewww)

    This is an item I make in double batches, then freeze for weekend lunches or dinner in a hurry. It’s also easy to add extra celery, or green pepper to sneak veggies into your families diet.

    • Hi Debi,
      Thank you so much for sharing your recipe! I have never had anything like this. Sounds like something my hubby would love. Always nice to try new recipes. Thank you!

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