A long time ago, we had this oven fried chicken while we were visiting Jim's parents. It was this recipe that made me want to buy the cookbook the recipe came from. It's a really easy and healthy way to give chicken that crunchy exterior you get with fried chicken, but without all the grease and artery clogging nastiness. Have I mentioned that I love having a husband who can cook???
1 Box Melba Toast, Broken Into Large Pieces
1/4 Cup Vegetable Oil
2 Large Eggs
1 Tbsp Dijon mustard
1 tsp Dried Thyme
1/2 tsp Dried Oregano
1/4 tsp Garlic Powder
1/4 tsp Cayenne Pepper
2 lbs Boneless, Skinless Chicken Breasts
Salt & Pepper
Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with foil, and place a large wire rack on top.
Process the Melba toast in a food processor into large pieces. Toss the crumbs with the oil and spread in a shallow dish. Whisk the eggs, mustard, thyme, oregano, garlic powder, and cayenne together in a separate shallow dish.
Pat the chicken dry with a paper towel, then season with salt and pepper. Working with one piece of chicken at a time, dip it into the egg mixture, then coat with the Melba crumbs. Press on the crumbs to make sure they adhere. Lay the breaded chicken on the wire rack.
Bake until the center of the chicken registers 160 degrees, about 25 minutes. Serve and enjoy!
Nutritional Information (Approximately for 6 oz of Chicken):
Total Calories: 224 cal
Total Fat: 2.5 g
Total Carbs: 17 g
Total Protein: 34 g
Enjoy! I'm about to hit the elliptical while we watch Survivor! I'm glad Russell is gone!!!