USC Davis School of Gerontology Volunteer's Healthy Aging Advice
A collection of recipes, workouts, and other tips to help everyone live a healthier lifestyle.
Oven-Fried Chicken Breasts
This recipe is from the The Best Light Recipe cookbook
Serves 4.
Although the recipe calls for bone-in chicken, you can substitute 4 boneless, skinless chicken breasts, and reduce the cooking time to 25 minutes.
Ingredients
1 box plain Melba toast (about 5 ounces), broken into 1-inch pieces
2 tablespoons vegetable oil
3 large egg whites
1 tablespoon Dijon mustard
2 teaspoons minced fresh thyme leaves
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
4 split bone-in chicken breasts (about 10 ounces each), skin removed
Vegetable cooking spray
Instructions
- 1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Cover a baking sheet with foil and place a wire rack on top. Process the Melba toast into coarse crumbs in a food processor, about twelve 1-second pulses. Spread the crumbs in a shallow dish and toss with the oil. (You can also crush them with a rolling pin, be creative)
- 2. In a separate shallow dish, whisk the egg whites, mustard, thyme, garlic powder, and cayenne together.
- 3. Pat the chicken dry with paper towels, then season with salt and pepper. Working with one piece of chicken at time, dip it into the egg white mixture, then coat with the Melba crumbs. Press on the Melba crumbs to make sure they adhere to the chicken. Lay the chicken on the wire rack and spray the tops with vegetable oil spray.
- 4. Bake until the coating is golden, the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant read thermometer, about 40 minutes. Serve immediately.
Per serving: Cal 460; Fat 11 g; Sat fat 1.5 g; Chol 130 mg; Carb 28 g; Protein 59 g; Fiber 2 g; Sodium 720 mg
Volunteer Words of Wisdow
- "Never fall in love with your bed!!"
- "Aquire younger friends."
- You can't help getting older, but you don't have to get OLD
- Keep Learning - keep your mind active.
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