In a recent post, I mentioned how much I love Shallot Pepper seasoning from Penzey's. If you still don't believe me enough to try it for yourself, then let me entice you with this easy recipe :) It is something I made up, and it's so easy, you're bound to love it, too!
You need: 2-4 boneless, skinless chicken breasts, 1 T. olive oil, Penzey's Shallot Pepper Seasoning, and some Panko Bread crumbs.
Trim any fat from the chicken breasts; season all sides with Shallot Pepper (or any seasoning of your choice). Place in a glass dish and drizzle with olive oil. Cover and refrigerate overnight.
Preheat oven to 375 degrees. Roll chicken breasts in bread crumbs (you can season those, too). If you need some "glue" to make the breadcrumbs stick, then beat one egg and dunk them in that first. I then like to sprinkle the chicken breasts with some minced garlic. Bake for 35-40 minutes, or until done.
Yum ~ so tasty and simple! If you do have any leftovers, slice the chicken up and make a salad with it the following day.