• Preparation Time 45 minutes
  • Baking Time 25 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 4 lbs boneless skinless chicken breasts, cut in half thickness-wise
  • 6 eggs
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 tsp garlic powder
  • 3 cups seasoned Italian breadcrumbs
  • 1/3 cup Vegetable or Canola Oil, divided

Serving Size: 12 servings


Serving Size: 12 servings

  • Place oven rack in lowest position and preheat to 475ºF (220ºC). Line 2 baking sheets with foil. Drizzle each sheet with 1 tbsp (15 mL) oil,
  • Whisk eggs, 1 tsp salt and ½ tsp pepper in shallow dish. Combine flour, remaining salt and pepper and garlic powder in 2nd shallow dish. Place breadcrumbs in 3rd shallow dish.
  • Dip chicken breasts in flour, then dip in egg mixture and cover with breadcrumbs. Place on baking sheets and drizzle with canola oil.
  • Bake in preheated oven for 15 minutes, turn over and continue cooking 5 to 10 minutes longer, or until no longer pink inside.


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