SuperFast Breaded Chicken


This meal saves me during the week, when I am busy and don’t have time to cook. I make this all the time, with fish, pork chops, or chicken.  It’s my favorite meal personally.  Shake-n-Bake Pork Chops were one of my favorite meals mom made.  We were so busy then and I am very busy now; this is my way to control salt, flavors, etc.  It is quick and doesn’t require all those steps that usually go along with breaded chicken. Now that I think about it, I have breadcrumbs, Adobo Seasoning, and Grated cheese in my house at all times.  Weird but true! You will love this recipe!

Prep Time: 10 minutes
Bake Time: 30 minutes
Yield: 6-8 servings


6-8 Chicken breast (or pork chops, or *fish fillets)
1 Cup Seasoned Bread crumbs
1/4 Cup grated cheese of your choice (I like the blends of Romano, or Pecorino, or just Parmesan will work too)
2 Tbsp olive oil  (2 separate uses)
Adobo Seasoning (found in the Mexican isle)

To Bake:

  1. Spray 9×13 pan with cooking spray, and pre-heat oven to 385 degrees
  2. In a separate bowl, mix breadcrumbs, grated cheese, and only HALF of the olive oil, set aside
  3. Arrange Chicken in bottom of 9×13 pan.
  4. Sprinkle Adobo seasoning generously across chicken.
  5. Drizzle remaining olive oil on chicken.
  6. Spread breadcrumb mixture evenly across top of chicken.
  7. Bake, Uncovered, for 30-40 minutes.  Chicken should read 165 degrees on a thermometer

*Fish fillets will be thinner than your average pork chop and chicken breast.  They will be done much sooner. I usually have individually frozen tilapia fillets in the freezer. I cook this meal with frozen fish A LOT!  Replace the Adobo seasoning with a lighter sprinkling of Old Bay seasoning and the flavors remind me of summer. Finally, if the meat is super cold from the fridge, you meal will be a little tougher.  It can sit out on the counter while you get things ready!


2 Comments Add yours

  1. Diane says:

    I am going to try the fish tommorrow!

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