香烤帕梅森起士雞

材料：

4片去皮、去骨雞胸，4 tsp蒜泥，1/4杯橄欖油，2 tsp鼠尾草

1 1/2 tsp百里香1 tsp 墨角蘭，3/4迷迭香，1/2肉豆蒄

1/2 tsp黑胡椒，1/4全麥麵包粉，1/4帕梅森起士粉

做法：

1.取一小鍋，將蒜泥，橄欖油，鼠尾草，百里香，墨角蘭，迷迭香，肉豆蒄，黑胡椒加熱一分鐘，使其略有溫度

2.剃除雞胸油脂及去膜，將雞縱向切開約1.5cm深

3.將醃料及雞肉以夾鏈帶室溫醃三十分鐘後，放冰箱醃一整天

4.烤箱以220℃預熱，烤上舖上錫泊紙備用

5.將麵包粉、起士粉拌勻，以雞肉沾裹入烤箱烤約25分至金黃即可

Parmesan Chicken with Garlic and Herbs

4 boneless, skinless chicken breasts,  2 tsp. crushed garlic
1/4 cup extra virgin olive oil,  1/2 tsp poultry seasoning
1/4 cup whole wheat bread crumbs
1/4 cup finely grated Parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.