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Written by Melanie
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BakedChicken

This recipe was inspired by Jessica Seinfeld’s “Deceptively Delicious” cookbook, which introduced me to the concept of adding pureed vegetables to dredge for foods that will be coated in a dry mixture. I incorporated this concept into my baked chicken recipe and was astonished that I was actually eating hidden vegetables in breaded chicken. In our home, we use this recipe as a substitute for chicken Parmesan.


1-1 1/2 lbs. organic chicken breast

1/2 teaspoon Celtic Sea Salt

 

Dry Coating:

1 cup whole-wheat Japanese panko breadcrumbs

2 tablespoons ground flaxseed meal

2 tablespoons wheat bran

1/2 teaspoon Celtic Sea Salt

1 tablespoon blended Italian seasoning (oregano, marjoram, thyme, rosemary, sage)

1 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup Parmesan cheese, freshly shredded

 ChickenFinish Scale

Dredge:

1 egg

1 garlic clove, finely chopped

1/2 cup spinach puree*

*Refer to Puree 101.

 

Preheat oven to 325F. In a dish or plate about 1 inch deep, mix together ingredients for the dry coating. In a separate bowl, mix together ingredients for the dredge.

On a separate plate, cut raw chicken breast to desired sizes (1-ounce nugget shapes for the kids, 3- to 5-ounce portion sizes for the adults). Sprinkle Celtic Sea Salt onto the raw chicken after cutting is complete but before dredging and coating.

Using a fork, dip raw chicken into the dredge and then into the dry coating; ensure that all sides of the chicken are covered. Place dredged and coated chicken onto a cooking sheet. Repeat until all raw pieces of chicken are dredged, coated, and ready to bake. Bake for 40 minutes. 

 

Tips:NuggetsScale

  • Nuggets can be served with ketchup for your little ones. 
  • Large pieces are great with salads and veggies.
  • Double the recipe and freeze for later! Thaw frozen chicken overnight in the refrigerator before reheating. 
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