There are lots of ways to make breaded chicken, but this one is unexpectedly scrumptious. It takes a little while longer, but it's worth the wait!
Ingredients
- ▢ — 2 (4 oz) boneless skinless chicken breasts (pounded to ½ inch thickness)
- ▢ — ⅓ cup reduced fat buttermilk
- ▢ — 1 oz fat free croutons
- ▢ — Olive oil in spray bottle (not from grocery store; that contains propellant)
Instructions
- ▢ — Put chicken in medium resealable plastic bag.
- ▢ — Pour buttermilk over and seal the bag. Let soak 6 hours or overnight.
- ▢ — Preheat oven to 450 degrees.
- ▢ — Lightly mist a small, non-stick pan or sheet with spray.
- ▢ — Add the croutons to a plastic bag. Pound them with the flat side of a mallet until crush very fine.
- ▢ — Put the crumbs into a shallow bowl.
- ▢ — Remove chicken breast from the bag and let excess drip off. Dip it into crumbs, rotating it to cover the breast completely.
- ▢ — Place breaded breast onto the prepared sheet so that breasts don't touch.
- ▢ — If crumbs remain, press them into top of remaining breasts.
- ▢ — Lightly spray top of breasts with spray.
- ▢ — Bake for 6 minutes and then carefully, being sure not to remove the coating, flip them.
- ▢ — Lightly mist the tops with spray and continue to bake for 5 to 6 minutes more or until the coating is crisp and chicken is no longer pink inside.
- ▢ — Serve immediately.
