Rating: 2 stars
1 Ratings
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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.

Recipe by Cooking Light June 2003


Recipe Summary test

8 servings (serving size: 1 chicken breast half)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

311 calories; calories from fat 26%; fat 8.9g; saturated fat 2g; mono fat 4.8g; poly fat 1.2g; protein 36.9g; carbohydrates 18.9g; fiber 0.9g; cholesterol 107mg; iron 2.3mg; sodium 573mg; calcium 74mg.