Fresh bread crumbs make for the freshest flavor—simply process two slices of hearty white sandwich bread in the food processor until coarsely ground.


  • 1 cup fresh breadcrumbs
  • ½ cup Grated Parmesan cheese
  • 3 cloves minced garlic
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon table salt
  • coarsely ground black pepper
  • 4 boneless, skinless chicken breasts (6 to 7 ounces each), trimmed
  • ¼ cup minced fresh basil
  • ¼ cup mayonnaise
  • Lemon wedges for serving


1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.

2. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.

3. Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 18 to 22 minutes. Serve with lemon wedges.


If pan-frying, use medium to medium-high heat: the inside of your chicken will be cooked through while the outside will boast a crunchy brown crust.

MacGourmet downloadBaked Chicken Breasts with Parmesan-garlic Crust. To import, drag image to your MacGourmet recipe box.