- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup white sugar
- 6 skinless, boneless chicken breast halves
- 1 cup grated Parmesan cheese
- 1/2 cup dry Italian-seasoned bread crumbs
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 14 cloves garlic, finely chopped
- 1/2 cup margarine, melted
- 3 tablespoons lemon juice
- 1/2 cup shredded Italian cheese blend, or to taste
- Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
- Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
- Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
- Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
- Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
- Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
- Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Switch oven to broil. Sprinkle cheese over the chicken breasts.
- Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.
03/27/2018
recipepes.com
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455 calories
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