|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A great-tasting mixture of spices and breadcrumbs adds heat and flavor to these crispy oven-fried chicken breasts. The breading is made with fine breadcrumbs, but panko crumbs may be used for an even crispier coating.
- 6 boneless chicken breast halves (about 2 pounds)
- 3 tablespoons butter (melted)
- 2 cups fine fresh breadcrumbs
- 2 teaspoons Cajun seasoning
- Dash pepper
- Dash dried leaf thyme
- 1/4 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon dried parsley
Heat oven to 375 F.
Lightly grease a shallow baking dish.
Put chicken breasts between sheets of plastic wrap and pound lightly to flatten just until you have an even thickness. Brush the chicken breasts with the melted butter.
Combine remaining ingredients in a shallow bowl or pie plate. Press the chicken into the mixture and turn to coat thoroughly. Arrange the coated chicken in the baking dish.
Bake for 25 to 35 minutes, turning after 15 minutes. Cooking time will depend on the thickness of the chicken breasts.
Chicken is done when the temperature reaches at least 165 F.
- If the Cajun spice blend is salt-free, add about 1 teaspoon of salt to the breadcrumb mixture.