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Breadcrumb-Baked Chicken

Yield 8 servings (serving size: 1 chicken breast half)
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

Nutrition Information

  • calories 311
  • caloriesfromfat 26 %
  • fat 8.9 g
  • satfat 2 g
  • monofat 4.8 g
  • polyfat 1.2 g
  • protein 36.9 g
  • carbohydrate 18.9 g
  • fiber 0.9 g
  • cholesterol 107 mg
  • iron 2.3 mg
  • sodium 573 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 350°.

    Peeling and Mincing Garlic
  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.