Submitted by: Brenda Krames
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Servings: 4
Chicken breast coated with almond milk and egg mixture, and then with light breading made of spelt bread crumbs, dry oatmeal and poultry spices. Baked at 400 for 50 minutes - crispy and yummy, way better than fried. The Carb serving is probably closer to 1/2.
1 egg
1/4 c. almond milk
1 slc. oatmeal bread
1/2 tsp. poultry seasoning, organic
1/4 c. cooked oatmeal
4 chicken breast, skin-on
1 tbsp. extra virgin olive oil
Preheat oven to 400 degrees. Wisk egg and almond milk in a bowl until well blended. Submerge chicken breasts in egg/almond milk mixture while preparing breading. Coat baking pan with a minimal amount of Olive Oil to prevent sticking. Place bread slice, oatmeal and poultry spice in blender. Pulse until desired consistency is achieved and pour crumbs into a separate bowl. Take chicken breast from egg/almond milk bowl one at a time and lightly coat each side with the bread crumb mixture. Place in baking dish. Bake center rack for 50 minutes at 400 degrees. Mmmm. No guilt.
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