Crispy Baked Chicken Breasts
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INGREDIENTS 8 boneless, skinless, chicken breast halves, about 2 pounds
2 egg whites
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon paprika
1 teapoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fine dry bread crumbs
1/4 cup oilPreheat oven to 425 degrees. Rinse chicken breast halves. Pat dry with paper towels.
Beat egg whites until frothy. Beat in milk.
Combine flour, paprika, basil, salt and pepper in a large plastic bag. Place bread crumbs in another bag. Dip breast halves, one or two at a time in the flour mixture, then in the egg white mixture, then in the crumbs.
Place oil in a 15-1/4 x 10-1/4 x 3/4-inch jelly roll pan or other shallow pan. Place in a 425 degree oven for 3 or 4 minutes or until oil is hot, but not smoking. Add chicken breasts in a single layer.
Bake at 425 degrees for 10 minutes. Turn chicken over and bake for another 5 minutes, or until tests done.
Makes 8 servings