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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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fresh boneless, skinless chicken breast water salt and pepper fine breadcrumbs ground sage dried thyme, nonstick spray cumin cvt Ingredients:
1.54 lb (net from 2.5 lbs fresh) boneless, skinless chicken breast |
1 egg |
2 tbsp water |
1 salt and pepper to taste |
1 cup breadcrumbs, fine texture |
3/4 tsp ground sage |
1/2 tsp dried thyme |
1/2 tsp cumin |
Directions:
1. Preheat oven to 425 F. Coat baking sheet with nonstick spray.
2. Cut chicken into fingers.
3. In medium bowl, beat egg, water, salt and pepper. Mix with the chicken fingers. Drain though strainer or colander.
4. Mix with breadcrumb mixture, which is made in a plastic bag by shaking together the breadcrumbs, salt and pepper, sage, thyme and cumin.
5. Place chicken fingers on baking sheet. Bake 18-20 minutes until no longer pink and juices run clear.
6. **Based on Chicken Chili experiment, I assumed 61.6% yield cooked meat from the raw.**
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