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EASY “SHAKE & BAKE” BREADED CHICKEN

3 - 6
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A nod to the iconic packaged mix, our version works with any cut of chicken.
While the bird bakes, throw together a bright, creamy veggie slaw as a side. To
ensure an even cook, use 6-ounce chicken breasts. (Some stores sell cuts that
weigh double that!) If you have a larger size, slice the breasts into cutlets,
then pound them to an even thickness.



INGREDIENTS

Cooking spray

4 spray(s)

Whole wheat Panko breadcrumbs

⅔ cup(s)

White whole wheat flour

⅓ cup(s)

Garlic powder

1 tsp

Smoked paprika

1 tsp

Kosher salt

¾ tsp

Ground cumin

¾ tsp

Black pepper

½ tsp

Egg(s)

1 item(s), large

Uncooked boneless skinless chicken breast(s)

24 oz, 4 (6-oz) breasts


INSTRUCTIONS

 1. Place a sheet pan in the oven. Preheat the oven to 425°F (leave pan in oven
    as it heats).
 2. In a large zip-top plastic bag, combine the panko, flour, garlic powder,
    smoked paprika, salt, cumin, and black pepper; seal the bag and shake to
    combine. In a medium bowl, whisk the egg with 1 tbsp water until well
    combined.
 3. Place the chicken between 2 pieces of parchment paper; pound with a meat
    mallet or small skillet to an even thickness of about ½ inch. Working with 1
    breast at a time, dip in egg mixture to coat. Place the chicken in the bag;
    shake to coat with the panko mixture. Place breaded chicken back on the
    parchment paper. Repeat the process with the remaining chicken.
 4. Carefully remove the hot pan from the oven. Coat the pan with cooking spray.
    Arrange the chicken on the pan; coat chicken with cooking spray. Bake until
    breading is browned and a thermometer inserted in the middle of the chicken
    registers 165°F, about 15 minutes.
 5. Serving size: 1 chicken breast




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A HAPPIER, HEALTHIER YOU STARTS HERE



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