Ingredients
Method
- Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper or use a wire rack for cooking.
- In a food processor or blender, crush croutons until fine crumbs. Set aside.
- In a shallow bowl, combine the Caesar and Italian dressings. Mix well and set aside.
- In another shallow bowl, combine the shredded Parmesan cheese and crouton crumbs. Mix thoroughly.
- Take each chicken breast, dredge it completely in the dressing mixture, then roll it in the Parmesan-crouton crumb mixture, pressing gently to adhere. Place on the prepared baking sheet.
- Bake for 30-40 minutes, or until the juices run clear and an internal temperature of 1650F (740C) is reached. Serve immediately.
Notes
- For extra crispiness, use a wire rack set over a baking sheet. This allows air to circulate around the chicken.
- I've found that using both shredded and grated Parmesan cheese can enhance the texture of the crust, so don't be afraid to mix it up.
- Ensure chicken reaches an internal temperature of 165°F (74°C) to ensure it's fully cooked and safe to eat. Use an instant-read thermometer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes to maintain crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- I've found that using both shredded and grated Parmesan cheese can enhance the texture of the crust, so don't be afraid to mix it up.
- Ensure chicken reaches an internal temperature of 165°F (74°C) to ensure it's fully cooked and safe to eat. Use an instant-read thermometer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes to maintain crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.