Wholesome Herb Paneed Chicken Breast
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs boneless skinless chicken breasts
- 4 slices whole wheat bread
- 1⁄2 cup low-fat buttermilk
- 2 tablespoons grated parmesan cheese
- 1 tablespoon dried rosemary
- 1 teaspoon black pepper (or to taste)
- 1 teaspoon sea salt (or to taste)
- 1 tablespoon olive oil
directions
- Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil.
- Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate.
- Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips.
- In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet.
- Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).
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RECIPE SUBMITTED BY
My name is Dawn, and I live in Austin with my sweetheart, our dog and cat. At work, my fortune is immense, and the company lets people bring their dogs to the office.
As you probably already guessed, I love to cook! I especially love to bake or find ways to improve recipes or make my own by experimenting. My favorite cookbooks are...The Bakers Bible, The Pillsbury Cookbook, and The Marlboro cookbook. The Marlboro was quite a surprise, and it contains some real gems.
I hope to find some inspiration here and also hope that people enjoy my contributions to this community.
I also am a poet and compete in the local poetry slam.