Oven Fried Chicken

Servings: 4 | Serving size: 1 chicken piece

Cooking Time: 30 Minutes

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 or Healthy French Fries or Roasted Garlic Mashed Potatoes - Low Sodium Version

AND

Serve with Waldorf Salad or Parmesan Squash. or Green Beans with Red Onion or Cole Slaw or Candied Carrots or Healthy Caesar Salad or Zucchini Salad

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.