Baking boneless, skinless chicken breasts often results in a bland, dried-out dinner. But with a few quick tricks and our simple Crispy Baked Chicken Breasts recipe, the CHOW Test Kitchen’s Amy Wisniewski shows you how to get juicy, flavorful meat.
Want to make this? Here is the recipe! – http://www.chow.com/recipes/30399-crispy-baked-chicken-breasts
The Easiest Way is CHOW’s new weekly video series. Every Friday we’ll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you’ll never lack for dinner ideas again!
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Video Rating: 4 / 5
Mayo is what, 99% pure fat? Might just as well deep fry it. Why buy
skinless breast meat at a premium price and do something that evil to it?
You are going to end up being 350 pounds with type 2 diabetes , legs
amputated and blind in a wheelchair, good luck with all that. Keep eating
that mayo and all the other crap.
it’s already dead. LOL love you guys.
I wanted to make this but I didn’t have Panko, thyme, or fancy cheese, so!
I used smashed up seasoned Texas toast croutons, sage and permashan cheese
lol (I don’t know how to spell the name) I guess it came down to using your
technique… It was a hit New Year’s Eve dindin lol thanks!
Browning the panko breadcrumbs in the frying pan before using them to coat
the chicken will add more flavor without any more calories!
Tryin this tonight! Looks good
Made this last night and it came out incredible, the only thing I did
different was use Italian panko instead of plain
In our household, this recipe is now known as “Swiss Thyme Pieces of
Chicken” !
This chicken was the best I’ve ever made. Did it exactly like the recipe
and it’s wonderful!!!
Yummy!
can I fry it?
Might as well eat fried chicken lol this is so unhealthy
looks delicious…but unhealthy
yeah, listened for the second time and heard that about already dead …
LOL
This is definitely not the easiest. No mayo! Just use buttermilk. And if
you can, let the chicken marinade overnight in the buttermilk with some
salt, pepper, and garlic powder.
I LOVE the confidence, the humor and the great production work. Those three
things tell me you have a bullet proof recipe here. I’ll be sure to give
it a try!
Made this for dinner last night, everyone loved it! =)