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Oven Crisped Chicken Breasts

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  Boneless skinless chicken breast halves 8
  Egg whites 2
  Skim milk 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Paprika 1 Tablespoon
  Dried basil leaves 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Plain bread crumbs 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs) (Crisco)

Heat oven to 425°F.
Rinse and dry chicken.
Beat egg whites in large shallow dish until frothy.
Beat in milk.
Combine flour, paprika, basil, salt and pepper in large plastic food storage bag.
Place bread crumbs in another large plastic food storage bag.
Shake breast halves, one or two at a time, in flour mixture, then dip in egg white mixture.
Shake in crumbs.
Pour Crisco® Oil evenly into 15 1/4 X l01/4 X 3/4 inch jelly roll pan or other shallow pan.
Place in 425°F oven for 3 or 4 minutes or until Crisco® Oil is hot, but not smoking.
Add chicken breasts in single layer.
Bake at 425°F for 10 minutes.
Turn chicken over.
Sprinkle with any remaining crumb mixture.
Bake for 5 minutes.

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