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Baked Breaded Chicken with Tomato-Cucumber Salad Recipe

Baked Breaded Chicken with Tomato-Cucumber Salad

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Servings: 4 

Estimated Total Preparation Time: 45 minutes

Crunchy breaded chicken doesn't have to be unhealthy – not when it's baked as in this tasty recipe. Serve with tomatoes, cucumbers, and onions for a refreshing dinner salad.

Recipe Nutritional Information:

Calories per Serving: 533

Total Protein per Serving: 47 grams

Total Carbs per Serving: 34 grams

Total Fat per Serving: 19 grams

Saturated Fat per Serving: 4 grams

Total Fiber per Serving: 4 grams

Recipe 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


Pre-heat oven to 400 degrees F. Beat eggs and season with salt and pepper. Dredge 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.


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