Breaded, roast chicken breast

Breaded Roast ChickenIt ain’t fancy, but it’s good. This is one of those go to staple dishes that is super easy to make and tastes so good. You can even prep it in advance and just take it out of the fridge, pop it in the oven and steam up some veggies and some rice or mash while it’s baking. Great for a relatively fast meal.


~Bread Crumbs
  • 8 slices bread (I collect all the loaf ends that nobody wants and the crusts that are cut off our 4 year olds’ sandwich bread for when I need bread crumbs.)
  • 1/2 tsp salt
  • 1 tsp Italian Seasonings
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 4 bone-in chicken breasts
  • 1/2 cup mayonnaise
  • 2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder


~Bread Crumbs

Place all of the ingredients into a food processor, cover and pulse until fine crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake at 200 degrees F until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

  1. Pre-heat oven to 375 degrees F
  2. Mix the mayonnaise, mustard, salt, pepper and garlic powder in a large bowl
  3. Coat the chicken breasts one-by-one in the mayo mixture shaking off the extra
  4. Toss the coated chicken breasts into a ziploc bag with the bread crumbs and shake until thoroughly covered
  5. Place the chicken breasts on an oiled, rimmed baking sheet (cover pan first with tin foil for easier clean up
  6. Bake in pre-heated oven for 50 minutes
  7. Test chicken with oven thermometer to 190 degrees F for doneness