Grammy's Kitchen · Baked Chicken Breast · Parmesan Baked Chicken Breasts
One of 22 baked chicken breast recipes we measured
from rasamalaysia.com
It ranks #1 of 22 for tenderness among the baked chicken breast recipes we compared. 561 cooks on rasamalaysia.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 1% |
| salt | 0% | 0% |
| aromatics | 2% | 0% |
| acid | 6% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 1 lb. (500g) skinless and boneless chicken breasts |
| 27 g | 2 tablespoons olive oil |
| 13 g | 1.5 tablespoons garlic powder |
| 31 g | 2 tablespoons lemon juice |
| ground black pepper | |
| 45 g | 3 dashes cayenne pepper |
| 2 g | 1/4 teaspoon salt (or more to taste) |
| 50 g | 1/2 cup freshly grated Parmesan cheese |
| lemon wedges (for serving) |
Method: 4 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for the speedy reply! Yes, I wouldn’t want to compromise the juicy factor, that was one of the best parts. And just to clarify, I wasn’t suggesting that you change the recipe as listed on the website just because one guy (me) who only made the dish once” — a cook
“Made last night in another attempt to make “non-boring chicken breasts”. I’d say it was a success. Very tasty stuff! Followed the recipe to a T and did have one comment – the marinade as listed above was nowhere near a paste, but indeed a liquid, albeit a thic” — a cook