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.

Yield: 8 servings (serving size: 1 chicken breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 26%
  • Fat: 8.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 36.9g
  • Carbohydrate: 18.9g
  • Fiber: 0.9g
  • Cholesterol: 107mg
  • Iron: 2.3mg
  • Sodium: 573mg
  • Calcium: 74mg

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

Preparation

  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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