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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A healthy alternative to fried chicken, this breadcrumb baked chicken recipe tastes best right out of the oven.Note: The topping is delicious on chicken, lamb chops, or fish, such as halibut, swordfish, or mahimahi. Ingredients:
3 tablespoons olive oil, divided |
3 1/2 cups (1/2-inch) cubed italian bread, toasted (about 6 ounces) |
1/3 cup finely chopped fresh parsley |
3 tablespoons grated fresh parmesan cheese |
1 tablespoon sugar |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
1/2 cup all-purpose flour |
2 large egg whites, lightly beaten |
1 large egg, lightly beaten |
8 (6-ounce) skinless, boneless chicken breast halves |
Directions:
1. Preheat oven to 350°.
2. Pour 2 tablespoons oil in a 13 x 9-inch baking dish.
3. Place bread in a food processor; pulse until coarsely ground. Combine breadcrumbs, parsley, cheese, sugar, salt, pepper, and garlic in a shallow dish. Place flour in a shallow dish. Combine egg whites and egg in a shallow dish.
4. Dredge 1 chicken breast half in flour; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Place in prepared dish. Repeat procedure with the remaining chicken, flour, egg mixture, and breadcrumb mixture. Drizzle 1 tablespoon oil over chicken. Bake at 350° 20 minutes or until the chicken is done.
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