Breadcrumb-Baked Chicken

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.


8 servings (serving size: 1 chicken breast half)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

Pour 2 tablespoons oil in a 13 x 9-inch baking dish.

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.

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.