27 Dec Baked Breaded Chicken with Tomato-Cucumber Salad
Servings: 4
Estimated Total Prep Time: 45 minutes
NUTRITIONAL INFO (per serving)
Calories: 533
Total Protein: 47 grams
Total Carbs: 34 grams
Total Fat: 19 grams
Saturated Fat: 4 grams
Total Fiber: 4 grams
INGREDIENTS
4 4-oz boneless skinless chicken breasts
3 eggs, beaten
1 ¼ cups bread crumbs
2 beefsteak tomatoes
1 kirby cucumber
½ small red onion, sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt and pepper
PREPARATION
Pre-heat oven to 400 degrees F. Beat eggs and season with salt and pepper. Drench chicken breasts in egg wash and toss chicken breasts in bread crumbs in a zip lock bag.
Place chicken on a jelly roll/ sheet pan and bake for 20-25 minutes. Internal temperature should be 165 degrees F.
While chicken is baking, cut tomatoes into wedges and slice cucumber and red onion. Place vegetables in a bowl and toss with oil and vinegar. Season with salt and pepper to taste.
Serve each hot chicken breast with a heaping serving of cool salad.