Serves 8
- 1 cup low Carb bread crumbs
- 3/4 cup grated Parmesan cheese
- 3/4 cup shredded Fly Creek Cider Mill Cave-aged Cheddar cheese
- 1/2 cup unsalted butter, melted
- Kosher salt and fresh ground pepper
- 8 skinless, boneless chicken breast halves
Preheat oven to 350 degrees
In a medium bowl, mix the bread crumbs, Parmesan cheese and ½ cup of Cheddar cheese. Dip the chicken breasts in the melted butter, and roll them in the bread crumb mixture. Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle salt and grind the pepper over the dish. Bake in the preheated oven for 30 to 45 minutes, until chicken is no longer pink and juices run clear.
Kitchen note: Sprinkle with fresh chopped parsley, basil or oregano and add a little extra shredded cheddar before serving!
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