LockNess wrote:

> Hello everyone,
> I have a very quick question. What are some tips on breading
> boneless-skinless chicken breast. The problem I am having is that,
> after it's cooked, the bread doesn't stay on the breast too
> well...especially on the bottom. Here is how I am preparing it now:
>
> 1. Clean breast and cut off excess fat
> 2. Allow it to marinade in Pepper sauce for 30 mins
> 3. Sprinkle seasoning on it (Garlic Salt, Season All)
> 4. Bake in oven for 35 mins.
>
> Any help or advise would be greatly appreciated. Thank you all.

I dredge the skinless boneless breasts in seasoned flour, then dip them
in egg wash and roll them in seasoned bread crumbs. Place them in a
greased baking pan and drizzle a little oil or melted butter over them.
Cook them for about 40 minutes at 425, turning them after 20 minutes.
The bread crumb seasoning should have salt and pepper but can also have
combinations, of chopped parsley, oregano, garlic powder, paprika. If
you find it too bland you probably didn't use enough salt.