Quick, Easy, Healthy Baked Crispy Chicken

If your family is anything like mine, there’s nothing like a delicious chicken dinner with tasty sides.  That first crunchy bite of tender chicken is sure to bring you back to memories of grandma or after church. The smell of a home cooked meal, fresh herbs toasting in the oven, and a hungry family is all you really need to build a memory.  Chicken, mashed potato and a salad, what more could you want?

But, it’s tough to spend the proper hours trying to make a chicken really crispy, and that usually involves rather unhealthy cooking methods.  For many people, this might mean deep-frying your chicken or spending hours trying to get it just right.  However, this recipe involves panko breadcrumbs and a quick bake. Panko breadcrumbs are a Japanese style breadcrumb that can be found in most “Asian” sections of a supermarket or in the bread aisle. So, without futher ado, here's our second second Cooking4Life recipe.

Recipe For Baked Crunchy Chicken:

1lb boneless, skinless chicken breast

3 eggs (or eggbeaters)

Panko breadcrumbs

Cilantro, basil, pepper, and other seasonings to taste (for a spicy chicken, use chili powder or cumin powder)

Honey-mustard

Pre-heat oven to 400 F. Use a baking sheet and spray with non-stick spray.  Using 2 bowls, fill one with cracked scrambled eggs and 2 tbs of mustard, mix well.  In the other bowl, fill with panko breadcrumbs and mix with spices.  Dip chicken in egg, then dip into breadcrumb mixture, coat completely.  Place on baking sheet and spray with non-stick spray or drizzle olive oil.  Place in over for 25-40 minutes (depending on the size of the chicken breast).  Let cool

What do you think?  Will you cook this recipe?  Do you have your own healthy baked chicken recipe? 

Comments

[Erica Afshar]

Yum! This sounds mighty good. Personally, I feel Panko is a far superior crumb to most traditional style offerings. Love the super crunchy texture and they are so easy to use. I’ll definitely give your recipe a whirl when it’s cool enough to turn the over back on. Using the honey-mustard and Panko ingredients, I have a nice baked salmon recipe. Using the honey-mustard (grainy) as a glue on the top of the filets, you mix Panko, lemon zest, fresh parsley and pepper (maybe a little salt, but mustard is already brined) and adhere to the top, pop it in the over for 15 minutes or so (400 degrees) and it’s a really beautifully flavored dish. Thanks for your recipe, I’ll give it a try sans the cilantro – YUCK!