Baked Chicken Breasts with Parmesan-Garlic Crust

Baked Chicken Breasts with Parmesan-Garlic Crust

adapted from American's Test Kitchen

Lots of  basil, garlic, and Parmesan livens brightens up baked chicken breasts that are usually bland. 

I made the breadcrumbs from a day old baguette but any heaty white bread will work.

Makes 2 servings                                                                4 WW pts / serving

1/2 cup fresh breadcrumbs

1/4 cup grated Parmesan cheese
1 1/2  cloves garlic cloves, minced
1 Tbsp. olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
2 boneless, skinless chicken breasts (6 to 7 ounces each)
2 Tbsp. minced fresh basil
2 Tbsp. reduced fat mayonnaise

1. Preheat the oven to 425 degrees. 
2. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in a small bowl.
3. Place a rack on a baking sheet and coat with cooking spray.
4. Pat chicken dry with paper towels and place on a the rack.
5. Combine basil and mayonnaise in small bowl; Spread it evenly over chicken. 
6. Sprinkle breadcrumb mixture over the mayonnaise; Press lightly to adhere.
7. Bake in the preheated oven until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, about 18 minutes.
8. Let rest for 5 minutes before serving.

Enjoy!