Chicken Breast w/Italian Style Bread Crumbs
- Number of Servings: 4
Ingredients
1 lb chicken breast3/4 c Wegmans Whole Grain bread crumbs2 medium eggs1 tbsp olive oil1 tsp dried oregano1 tsp dried rosemary1 tsp dried thyme1 tsp dried parsley (Could also use an Italian seasoning blend in place of the herbs mentioned above)
Preheat the oven to 425°F.
Cut apart the chicken to produce 4 fillets. Sprinkle with salt and pepper to taste (optional).
In a large bowl, measure the bread crumbs and herbs; mix well. In a separate bowl, beat 2 eggs.
Dip each breast into the egg (letting the excess drain off), and then dip into the bowl with the bread crumbs, turning to coat each side. Repeat the dip into the bowl with the egg, and again with the bread crumbs.
Heat a skillet on medium-high. Once hot, add the oil. Cook the breasts for about 2 minutes on each side, adjusting for desired crispiness.
Place all chicken on a foil-lined baking sheet and cook 20-25 minutes in the oven. Check internal temperature for doneness at about 15 minutes (should read 165°F if thoroughly cooked).
Serving Size: Makes 4 servings
Cut apart the chicken to produce 4 fillets. Sprinkle with salt and pepper to taste (optional).
In a large bowl, measure the bread crumbs and herbs; mix well. In a separate bowl, beat 2 eggs.
Dip each breast into the egg (letting the excess drain off), and then dip into the bowl with the bread crumbs, turning to coat each side. Repeat the dip into the bowl with the egg, and again with the bread crumbs.
Heat a skillet on medium-high. Once hot, add the oil. Cook the breasts for about 2 minutes on each side, adjusting for desired crispiness.
Place all chicken on a foil-lined baking sheet and cook 20-25 minutes in the oven. Check internal temperature for doneness at about 15 minutes (should read 165°F if thoroughly cooked).
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 293.0
- Total Fat: 7.9 g
- Cholesterol: 147.1 mg
- Sodium: 266.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 3.6 g
- Protein: 32.2 g
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