A very flavorful and moist chicken. Great if you like garlic.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.

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  • Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.

  • Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.

  • Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.

  • Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.

  • Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.

  • Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Switch oven to broil. Sprinkle cheese over the chicken breasts.

  • Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

520 calories; 34 g total fat; 86 mg cholesterol; 4775 mg sodium. 19.1 g carbohydrates; 33.8 g protein; Full Nutrition


Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2013
This recipe is amazing. The smell of it cooking is to die for. I followed the recipe pretty close but I didn't have 14 cloves of garlic so I used what I had which was about 10. I melted the margine in a saucepan over the stove with the garlic then I added the lemon juice. Next time I would omit the second amount of salt I don't think it needs it as it is very flavourful with just the garlic. You don't need 1/4 cup of olive oil I used just enough to coat each breast. Definitely will be making this again. Thanks for a great recipe. Read More
(4)

Most helpful critical review

Rating: 2 stars
02/16/2013
I omitted the salt from the parmesan/crumb mixture and this dish was still WAY TOO SALTY. I will make this again because I think there is potential but will not marinate the chicken in a brine solution. An Italian dressing marinade may work nicely. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/18/2013
This recipe is amazing. The smell of it cooking is to die for. I followed the recipe pretty close but I didn't have 14 cloves of garlic so I used what I had which was about 10. I melted the margine in a saucepan over the stove with the garlic then I added the lemon juice. Next time I would omit the second amount of salt I don't think it needs it as it is very flavourful with just the garlic. You don't need 1/4 cup of olive oil I used just enough to coat each breast. Definitely will be making this again. Thanks for a great recipe. Read More
(4)
Rating: 5 stars
02/11/2013
I made this recipe exactly as written EXCEPT for three additional spices added: Italian oregano and basil. This made a nice full 13x9 inch pan dinner and my son and husband loved it. My husband ate two big pieces of chicken and has dished up the leftovers for work tomorrow but he couldn't stop picking at the leftovers as he was dishing it up. He deemed this as possibly his new favorite meal so thank you very much for posting this recipe. I will be adding this to our monthly menu for sure. I didn't think any of the flavors were too overpowering but we are all big cheese and garlic lovers so I can see where someone who wasn't so keen on the Parmesan and garlic flavors would probably want to cut back. Read More
(3)
Rating: 5 stars
02/06/2013
This was so good I will be making this again. Easy flavorful and the aroma as it cooks is out of this world. I have never had chicken breast turn out so tender and juicy before. Read More
(1)
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Rating: 2 stars
02/16/2013
I omitted the salt from the parmesan/crumb mixture and this dish was still WAY TOO SALTY. I will make this again because I think there is potential but will not marinate the chicken in a brine solution. An Italian dressing marinade may work nicely. Read More
Rating: 5 stars
02/20/2013
Made this recipe last night and it was AWESOME! Only alternations I made was to leave out the salt for the bread crumb mixture and substituted butter for margarine. Even my partner said "can't wait until we make it again!" Thanks for the wonderful recipe! Read More
Rating: 5 stars
12/05/2014
Made this recipe the other day for my husband. He loved it!! Only made a few changes. I did not have italian bread crumbs so i used regular bread crumbs and added a teaspoon of italian seasoning. Also I only added a half a teaspoon of salt to the bread crumb mixture if your sensitive to salt I would omit it all together. Read More
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Rating: 2 stars
03/06/2013
I think maybe it had too much lemon juice in it and I also found it to be really greasey. I did notice it was salty even without the addition of extra salt. Sorry it sounded fantastic but it just didn't turn out as I'd expected. Read More
Rating: 5 stars
03/31/2017
Just finished dinner and this recipe made it perfect. AWESOME! My husband loved it. I didn't use margarine I used butter. That was the only change and hubby wants to have it again and don't change anything. Thanks Previous Next Read More