Submitted by: Sherry Armstrong
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 4
I LOVE this recipe! I've cooked it for my friends many times. It's healthy and delicious, and it's also really good dipped in tomato sauce.
1 lbs. chicken breast
2 c. breadcrumbs, made from sprouted whole-grain bread
1 c. parmesan cheese
3 tbsp. milk, raw or organic
1/2 c. spelt flour
sea salt & black pepper to taste
3 tbsp. extra virgin olive oil
1 egg
Trim your chicken breasts of any fat and pound to an even thickness of about 1/2 inch.
Mix the flour with some salt and pepper and place in a plastic bag. Add the breasts one at a time into the flour mixture and toss to coat. Beat the egg with the milk in a shallow bowl. Mix together the cheese and breadcrumbs in a separate bowl.
Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere. Once all four breasts are coated, refrigerate for at least one hour.
Preheat oven to 375ºF. Coat the baking sheet with the olive oil, and place the chicken breasts on top. Bake for ten minutes. Turn the breasts over, and bake an additional 10 minutes or until they are cooked through and golden brown. Serve the chicken with a small cup of sauce for dipping.
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