Normally this oven-fried chicken recipe calls for bone-in chicken. After much research, I have concluded that you can easily substitute 4 boneless, skinless, chicken breasts and reduce the cooking time to 25 minutes. I thought this was a wonderful idea. In this hectic day and age, working folks need to save all the time they can. The following chicken breast recipe is so very fast and unbelievably delicious when it is finished. I hope you will enjoy the recipe and the wonderful time savings!
Easy Oven-Fried Chicken Breasts
\"chicken Recipes\"
Makes Serves 4
1 (5-ounce) box plain Melba toast, broken into 1-inch pieces 2 tablespoons vegetable oil 3 large egg whites 1 tablespoon Dijon mustard 2 teaspoons minced fresh thyme leaves 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 4 boneless, skinless, chicken breasts (10 to 12 ounces each) Salt and ground black pepper Nonstick cooking spray
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 *F. Cover a baking sheet with foil and place a wire rack on top. Pulse the melba toast in a food processor into coarse crumbs, about 12 1-second pulses. Spread the crumbs in a shallow dish and toss with oil.
2. Whisk the egg whites, mustard, thyme, garlic powder, and cayenne together in a separate shallow dish.
3. Pat the chicken breast dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dip into the egg whites mixture, allowing the excess to drop off. Coat with the Melba crumbs, pressing gently so that the crumbs adhere. Lay the chicken breast on the prepared wire rack and lightly coat the tops with nonstick cooking spray.
4. Bake until the coating is golden and the thickest part of the chicken breast registers 160 to 165*F on an instant-read thermometer, about 40 minutes. Serve immediately.
Calories: 460; Fat: 11g; Saturated Fat: 1.5g; Cholesterol: 130mg; Carbohydrates: 28g; Protein: 59g; Fiber: 2g; Sodium: 720mg;
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Easy Oven - Fried Chicken Breasts
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