Crispy-Herbed Chicken

5:07 AM

Our healthy dinner we had tonight has a lot of potential to be a great dish. That's a great description, isn't it? "Has potential" lol... Anyways, this is a dish I found on a Weight Watchers forum. It is chicken (skin on or skinless - I did skinless for myself) coated in seasoned fresh bread crumbs. I loved how beautiful the chicken looked (I'm no photographer and the pictures do it no justice), but I thought the breading was a bit bland. Well, bland wouldn't be a good way to describe it, since it was flavored nicely, but the fresh bread crumbs, when toasted in the oven, tasted like, well, toast! I will most definitely make this again, but next time I will slightly moisten the bread crumbs, perhaps by spritzing olive oil or a butter spray before baking to help get rid of the "toast" element to it and make it more flavorful. This was very easy to put together, the breadcrumbs were nice and crispy as promised, and the seasonings can be interchanged with any of your favorites.




Crispy Herbed Chicken
Serves 6

1 1/3 cups fresh whole-wheat breadcrumbs
1 1/2 teaspoons minced fresh parsley
1 tablespoons chopped fresh basil
1 1/2 teaspoons grated lemon rind
1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons low-fat buttermilk
3/4 teaspoons lemon juice
6 (6-oz.) bone-in chicken breast halves
cooking spray
lemon slices (optional)
parsley sprigs (optional)

1. Preheat oven to 400˚.

2. Combine first 6 ingredients in a large heavy-duty zip-top plastic bag. Seal bag and shake well.

3. Combine buttermilk and lemon juice; brush over both sides of chicken breast. Add chicken to bag, seal, and shake well to coat.

4. Place chicken on a broiler pan coated with cooking spray. Sprinkle any remaining bread crumbs over chicken.

5. Bake uncovered at 400 for 40 minutes or until done.

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