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2 large boneless, skinless chicken breasts

3 cups whole milk

1 cup all-purpose flour

1 tablespoon paprika

1 tablespoon all-purpose seasoning

1 teaspoon salt

1 teaspoon black pepper

½ stick butter, melted

¼ cup fresh flat leaf parsley (optional)

1. Cut chicken breasts in half.

2. Marinate chicken in milk for  

    about 20 minutes.

3. Mix together flour, paprika, all-

    purpose spice, salt, and pepper in

    a medium sized bowl. Set aside.

4. Preheat oven to 400ºF.

5. Melt butter and pour into 9x13

    Reynolds®Bakeware Pan, coating

    the bottom of the pan.

6. Dip each chicken breast, one at

    a time, in the flour mixture. coat

    both sides liberally.  Place in pan.

7. Repeat with all four chicken


 8. Bake at 400ºF for 35-40 minutes

    (or until the breading is golden

    brown),  flipping each breast after

    20 minutes.

9. Remove from oven and transfer

    to a serving dish or serve directly

    from your Reynolds®Bakeware

    Pan. Garnish with parsley.

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