1 kg chicken breast
½ cup olive oil
¼ cup garlic, minced
⅓ cup Parmesan cheese , grated
½ tsp salt and pepper, to season
Preheat the oven to 425 degrees F (220 degrees C).
Put olive oil and garlic in a small saucepan over low heat until warmed for 1 to 2 minutes. Afterward, transfer garlic and oil mixture into a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil and garlic mixture using tongs. Transfer to the bread crumb mixture and turn over to evenly coat. Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven for about 30 to 35 minutes, or until the meat is no longer milk and juices run clear. Your instant-read thermometer should read 165 degrees F (or 74 degrees C) when inserted in the middle of the chicken breast.
Sugar: 1g
:
Calcium: 152mg
Calories: 697kcal
Carbohydrates: 3g
Cholesterol: 218mg
Fat: 38g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 23g
Polyunsaturated Fat: 5g
Potassium: 682mg
Protein: 81g
Saturated Fat: 8g
Sodium: 611mg
Vitamin A: 118IU
Vitamin C: 3mg
