Brent's Favorite Chicken Breasts Recipe - Cooking Index
Brent's Favorite Chicken Breasts Recipe - Cooking Index
A wonderful, tender chicken dish that's perfect for company because it can be partially prepared the night before and made oven-ready early in the day. It uses lots of bread crumbs, so you may want to skip the rolls!
Type: Chicken, Low Fat, Poultry| 8 | Boneless skinless chicken breast halves | |
| 2 cups | 474ml | Buttermilk |
| 1 | Lemon - juice only | |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Celery seed |
| 3/4 teaspoon | 3.8ml | Paprika |
| 2 | Garlic cloves - crushed | |
| 3 cups | 438g / 15oz | Fine bread crumbs - * see note |
| No-stick vegetable oil spray |
* Note: If you're making your own bread crumbs, 1 slice stale bread equals 1/2 cup crumbs.
The day before serving, cut each chicken half breast in half (for 16 pieces). Combine the buttermilk, lemon juice, Worcestershire sauce, celery seed, paprika, and garlic in a large bowl. Add the chicken pieces to the mixture, coating each piece well, and marinate in the bowl, covered, in the refrigerator. The next morning, remove the chicken, one piece at a time, leaving a good coating of buttermilk on each. Coat well with the bread crumbs. Arrange on a shallow pan or cookie sheet that has been sprayed with a no-stick vegetable spray. Cover and refrigerate until ready to bake. Uncover and bake in a preheated 350 degree oven for 35 to 40 minutes. This recipe provides 8 servings.
Content per Serving:
calories .. 299 carbohydrates .. 30 g protein .. 34 g
sodium .. 404 mg total fat .. 4 g cholesterol .. 72 mg
Source:
LOW-FAT GOURMET CHICKEN by Jackie Eddy and Eleanor Clark (c) 1992 - Prima Publishing, Rocklin, CA - 279 pages - $13.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
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