Breadcrumb-Baked Chicken

The topping is delicious on chicken, lamb chops, or fish, such as halibut, swordfish, or mahimahi. The chicken is best right out of the oven, but it also tastes good reheated or at room temperature.

Yield: 8 servings (serving size: 1 chicken breast half)

Ingredients

• 3  tablespoons  olive oil, divided
• 3 1/2  cups  (1/2-inch) cubed Italian bread, toasted (about 6 ounces)
• 1/3  cup  finely chopped fresh parsley
• 3  tablespoons  grated fresh Parmesan cheese
• 1  tablespoon  sugar
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 4  garlic cloves, minced
• 1/2  cup  all-purpose flour
• 2  large egg whites, lightly beaten
• 1  large egg, lightly beaten
• 8  (6-ounce) skinless, boneless chicken breast halves

Preparation

Preheat oven to 350°.

Pour 2 tablespoons oil in a 13 x 9-inch baking dish.

Place bread in a food processor; pulse until coarsely ground. Combine breadcrumbs, parsley, cheese, sugar, salt, pepper, and garlic in a shallow dish. Place flour in a shallow dish. Combine egg whites and egg in a shallow dish.

Dredge 1 chicken breast half in flour; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Place in prepared dish. Repeat procedure with the remaining chicken, flour, egg mixture, and breadcrumb mixture. Drizzle 1 tablespoon oil over chicken. Bake at 350° 20 minutes or until the chicken is done.

Nutritional Information

Calories:

311 (26% from fat)

Fat:

8.9g (sat 2g,mono 4.8g,poly 1.2g)

Protein:

36.9g

Carbohydrate:

18.9g

Fiber:

0.9g

Cholesterol:

107mg

Iron:

2.3mg

Sodium:

573mg

Calcium:

74mg