Ingredients:
¼ cup butter
1 clove garlic,
minced.
½ cup croutons
¼ cup shredded
Parmesan cheese
1 TBSP garlic
powder (homemade or commercial)
1 TBSP dried onion
(homemade or commercial)
2 tsp chopped thyme
(fresh or dry)
2 tsp chopped basil
(fresh or dry)
2 tsp chopped
oregano (fresh or dry)
Salt & Pepper
to taste (don’t be too timid)
2 chicken breasts, cut
down to tenderloin size
Preheat the oven to
350°F. Fry garlic in a bit of the butter. When it begins to brown, add the rest
of the butter to melt. When it starts to bubble, remove & allow to cool
slightly while you assemble the dry ingredients.
Add all dry
ingredients to food processor. Blend until evenly broken down to “bread crumb”
size. Dip the chicken breasts in the butter, then press into the seasoned bread
crumbs, then place onto an oiled, foiled baking tray (I used a toaster overn)
You will have
leftover butter and crumbs; use these for other interesting side dishes. Butter
and coat frozen shrimp, sliced tomatoes, sliced zucchini, etc.
Bake in [toaster]
oven until the chicken is golden brown and no longer pink in the center. Plan
on 50 – 55 minutes.
Serve with rice (preferably a wild rice blend) and a good amber ale.