Herb and Garlic Parmesan Chicken Recipe

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Herb and Garlic Parmesan Chicken

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :376

Ingrediants

2 1/2 pounds chicken parts (Best of Fryer) (2 1/2 to 3
pounds)
1 bottle Lawry's Herb and Garlic Marinade with
Lemon Juice
1 cup grated Parmesan cheese
1/2 cup unseasoned dry breadcrumbs

Preparation

Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in several places with fork. In large resealable plastic bag, combine chicken parts and Herb and Garlic Marinade; seal thoroughly and shake to coat. Marinate in refrigerator 30 minutes. Meanwhile, in another resealable plastic bag (or in shallow plate), mix together cheese and breadcrumbs. Remove chicken from marinade, discarding used marinade. Toss chicken to coat with crumb mixture or dip chicken to coat). Spray jelly-roll pan and cooling rack with nonstick vegetable spray, arrange chicken on rack in pan. Bake in preheated 375?F oven until meat is no longer pink and juices run clear (175? to 185?F at thickest joint), about 50 to 55 minutes.

Makes 4 to 6 servings

Description: "This is the most flavorful, crispy oven baked chicken you can imagine, with so little work to prepare!"