Crunchy breaded chicken doesn’t have to be unhealthy – not when it’s baked as in this tasty recipe. Serve with tomatoes, cucumbers, and onions for a refreshing dinner salad.
Servings: 4
Estimated Total Preparation Time: 45 minutes
Recipe Nutritional Information:
Calories per Serving: 533
Total Protein per Serving: 47 grams
Total Carbs per Serving: 34 grams
Total Fat per Serving: 19 grams
Saturated Fat per Serving: 4 grams
Total Fiber per Serving: 4 grams
Recipe Ingredients:
4 4-oz boneless skinless chicken breasts
3 eggs, beaten
1 ¼ cups bread crumbs
2 beefsteak tomatoes
1 kirby cucumber
½ small red onion, sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt and pepper
Preparation:
1. Pre-heat oven to 400 degrees F.
2. Beat eggs and season with salt and pepper. Dredge chicken breasts in egg wash and toss chicken breasts in bread crumbs in a zip lock bag.
3. Place chicken on a jelly roll/ sheet pan and bake for 20-25 minutes. Internal temperature should be 165 degrees F.
4. While chicken is baking, cut tomatoes into wedges and slice cucumber and red onion.
5. Place vegetables in a bowl and toss with oil and vinegar. Season with salt and pepper to taste.
6. Serve each hot chicken breast with a heaping serving of cool salad.