Crispy Cracker Chicken

Reprinted from August 16, 2001, from "The Healthy College Cookbook." A crispy alternative to fried chicken, courtesy of a friend of the authors at Washington University in St. Louis. From The Detroit News: http://apps.detroitnews.com/apps/recipes/index.php?id=374#ixzz2HaVIEirX

Yield: 2 servings
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Ingredients

  • 2 chicken half-breasts boneless, skinless
  • 1 whole(s) egg white beaten
  • 1/2 cup(s) crushed low-fat wheat crackers (like Wheat Thins) crushed
  • 1/2 cup(s) parmesan cheese grated

Preparation

  1. Preheat the oven to 350 degrees.

  2. Rinse and pat the chicken breasts. Coat with the egg white.

  3. In a wide, shallow bowl or platter, mix the crushed crackers and Parmesan. Roll the chicken breasts in the mixture until they are well coated.

  4. Place the chicken in a pan and bake for about 35 minutes, until the chicken is cooked through (no pink shows in the middle) and the cracker coating is crispy.

  5. Per serving: 329 calories; 11 g fat (5 g saturated fat; 30 percent calories from fat); 20 g carbohydrates; 75 mg cholesterol; 570 mg sodium; 36 g protein; 1.4 g fiber.
January 2013

This recipe is a personal recipe added by JRMillman and has not been tested or endorsed by MyRecipes.

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