Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Caesar Breaded Chicken Breasts With Roasted Campari Tomatoes

on November 6, 2013

I used to find that when I cooked boneless skinless chicken breasts they always turned out dry. I hate dry chicken. So I did some playing around and found that if I marinated them in a creamy Caesar dressing and then breaded them, they turned out great. They came out cooked perfectly. Everyone seems to love a chicken Caesar salad so why not. The Caesar has all the flavorings in the dressing plus I added a tablespoon of fresh chopped chives to the marinated for a mild onion flavor. Then I breaded them in Italian style bread crumbs that I also added some fresh chopped Italian parsley to. Baked the chicken at 350 degrees for 40 minutes or until the internal temp was about 165 then covered them and let the chicken rest under some foil while I roasted the Campari tomatoes.I turned up the oven to 375 and just add a little olive oil, salt, and pepper, then tossed them with my hands to coat the tomatoes and put them in the oven for about 15-20 minutes just until their skins started to burst. That’s it, served this with some arugula dressed with a littleImageImage lemon juice, olive oil, salt, and pepper.

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