Oven Fried Chicken

Servings = 4 | Serving size = 1 chicken piece

This recipe can easily be multiplied by 2, 3 or 4. Leftovers keep well for 2 days. Allow to cool before refrigerating.

1	large egg
1	large egg white
1 Tbsp.	light mayonnaise
1 box (5 ounces)	plain melba toast
1/4 tsp.	salt
4 - 4 ounce	boneless, skinless chicken breasts
	spray oil

Place the egg, egg white and mayonnaise in a small bowl. Whisk until smooth.

Place the melba toast and salt in a food processor fitted with a steel blade. Process until small bread crumbs. Leave some pieces about the size of currants.

Preheat oven to 400°F.

Dredge a chicken breast in the egg mixture coating thoroughly. Dredge in the bread crumbs patting and turning frequently until well coated.

Place the chicken on a cookie sheet or baking rack and then place in oven. Bake for 3 minutes and then lightly spray the top of each chicken breast with the oil. Bake 5 minutes more and then turn. Spray lightly with the oil again and bake for about 6 more minutes.

This recipe works well with any piece of chicken (with or without the bone). Use skinless legs, thighs or breasts.

Nutrition Facts

Serving size: 1 chicken breast | Servings: 4

Calories 298 | Calories from Fat 45

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (5%)

Cholesterol 120mg (40%) | Sodium 565mg (24%)

Total Carbohydrates 27g (9%) | Dietary Fiber 2g (9%) | Protein 33g

Vitamin A 2% | Vitamin C 3% | Calcium 5% | Iron 13%