Tonight I had a 1.5 lb package of chicken breasts and a request for fried chicken, so I thought I would try doing it in the oven. It turned out so juicy and moist! I highly recommend it. I served the chicken with some small roasted red potatoes and sauteed spinach.
- 1.5 lbs of chicken breasts (I used the hormone free, natural kind. There were 3 large breasts in the package)
- 2 tbsp canola oil
- 2 egg whites, lightly beaten
- 3 slices of whole wheat bread, toasted
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 tsp Tony Chachere’s Creole Seasoning
- Cooking spray
- Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray.
- Grind up toast in the food processor or blender into crumbs. Add basil, oregano and Tony Chachere’s seasoning to bread crumbs and mix together. Place in a shallow dish.
- Place egg whites in a separate shallow bowl. Dip the chicken in the egg whites until all sides are coated and then dip the chicken breasts in the bread crumb mixture until all sides are coated with crumbs.
- Heat the oil in a large nonstick frying pan over medium high heat.
- Cook chicken for a few minutes (2-3 minutes per side) on each side until browned. Transfer to a cookie sheet that has been coated with cooking spray. Bake in the oven for about 30-35 minutes or until chicken is cooked through. (Time will depend on the thickness of your chicken breasts.)
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