Italian Baked Chicken

By learen

IC cookbook by Julie Beyer

Ingredients

• 2 chicken breast halves, skinless
• 1/3 c unseasoned bread crumbs
• 1/2 t dried oregano
• 1/4 t dried marjoram
• 1/8 t salt
• 1/8 t pepper
• garlic salt to taste
• 1 egg white slightly whisked
• 3 T butter melted

Preparation

Step 1

Rinse and dry chicken. Preheat oven to 375. In a bowl, combine breadcrumbs with oregano, marjoram, salt, and pepper. Roll chicken in egg white, then in the crumb mixture to coat. Pour the melted butter in shallow baking dish and turn chicken pieces in it to coat. Arrange pieces in baking dish, not touching, and bake at 375 until tender, about 50 min. Do not turn.