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Oven Fried Chicken

Servings = 4 | Serving size =1 chicken piece

This recipe can be multiplied by 2, 3, 4.

Leftovers keep well for 2 days. Allow to cool before refrigerating.

Serve with Potato Vinaigrette Salad or Roasted Garlic Mashed Potatoes or Roasted Corn on the Cob or Red Potato Salad

AND

Serve with Waldorf Salad or Green Beans with Red Onion or Candied Carrots

1 large	egg
1 large	egg white
1 Tbsp	Dijon mustard
1	box (5 ounces) plain melba toast
1 tsp	dried thyme
1 Tbsp	dried rosemary
1/2 tsp	dried oregano
1/4 tsp	garlic powder
1/4 tsp	salt
1/2 tsp	ground black pepper
1/4 tsp	cayenne pepper
4	4 ounce boneless, skinless chicken breasts
	spray oil

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

In a food processor fitted with a steel blade, place the melba toast, thyme, rosemary, oregano, garlic powder, salt, black pepper and cayenne pepper. Process until small breadcrumbs. 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 breadcrumbs, 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 293 | Calories from Fat 36

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (5%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 119 mg (40 %) | Sodium 588 mg (25 %)

Total Carbohydrates 28g (9%) | Sugars 1g

Dietary Fiber 3g (11%) | Protein 33g

Vitamin A 3% | Vitamin C 3 % | Calcium 7% | Iron 16%

Vitamin K 6 mcg  | Potassium  412 mg | Magnesium  59 mg