ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb-Crumb Crusted Chicken

Yield 6 servings (serving size: 1 chicken breast half)
Enough crumb mixture will be left over to make the recipe another time, or you can use it in place of dry breadcrumbs in your meat loaf recipe. To save it, freeze in a zip-top plastic bag. The sour cream marinade keeps the chicken moist and the bread-crumb coating in place.

Ingredients

  • 1 cup reduced-fat sour cream
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon hot sauce
  • 1 garlic clove, minced
  • 6 (6-ounce) skinless chicken breast halves
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 (5-ounce) package melba toast
  • Cooking spray

Nutrition Information

  • calories 192
  • caloriesfromfat 29 %
  • fat 6.2 g
  • satfat 3.2 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 20.2 g
  • carbohydrate 10.9 g
  • fiber 0.8 g
  • cholesterol 59 mg
  • iron 1.1 mg
  • sodium 603 mg
  • calcium 64 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 6 ingredients in a large zip-top plastic bag. Add the chicken; seal and marinate in refrigerator for 2 hours, turning bag occasionally.

  3. Combine mustard and the next 5 ingredients (mustard through toast) in a blender or food processor; process until finely ground. Place 1/2 cup crumb mixture in a shallow dish; reserve remaining crumb mixture for another use.

  4. Remove chicken from bag; dredge in crumb mixture. Place the chicken, breast sides up, on a jelly-roll pan coated with cooking spray. Bake at 375° for 40 minutes or until done.