Since I mentioned that we served this recipe for our Easter meal, Courtney asked, "What's San Fran Chicken like?" I'm posting the recipe even though I don't have a picture to go with it this time since I didn't plan ahead and snap a picture on Sunday.
San Francisco Chicken
- 3 - 4 boneless, skinless chicken breasts
- 3/4 (or less) cup dry Italian style bread crumbs
- 3/4 (or less) cup grated Parmesan cheese
- 3 Tablespoons parsley (I use fresh but dried is okay)
- 1 tsp salt
- 1/4 tsp pepper
- 1 stick melted butter
- 1 clove garlic (powder is fine)
- juice of 2 lemons (ReaLemon is fine)
Cut chicken breasts in half or into medium-sized strips. Blend the bread crumbs, cheese, parsley, salt and pepper. Finely chop the garlic into butter and melt.
Dip chicken into the butter and roll in the crumb mixture. Place in buttered baking dish. Sprinkle chicken with lemon juice, remaining butter, and dash of paprika. Bake for approximately 1 hr at 350 degrees.
I have always baked this recipe in a 9x13 glass pan. This past Sunday I tried it for the first time in the crockpot, doing everything exactly the same except layering the chicken pieces. I cooked it on Low for almost 5 hours, and it was very tender and delicious and ready to serve the minute we walked in the door from church. I will definitely try it this way again.