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Crusted Chicken Breast Recipe

Wednesday, February 16th, 2011

Healthy, Crispy Chicken Salad

healthy baked crispy chicken salad

I don’t eat meat very often but when I do, this is one of my favorite recipes!  You can use the same method substituting your favorite fish too.  I love it with red snapper, salmon, and halibut.

You’ll need:

  • 2 organic, skinless chicken breasts
  • 2 slices toasted Ezekiel bread (found in the freezer section at your local grocery store)
  • 1 Tbs spices of choice, for this recipe I used Herbs De Provence
  • 1-2tsps sea salt – adjust to taste

First toast your Ezekiel bread on med-high so that is dry and flaky.  Tear your toast into large pieces.  In a food processor, mix the toasted Ezekiel bread, salt and spices

The final product should look something like this:

Coat each chicken breast entirely with the seasoned breadcrumb mixture and place on a baking sheet.

Cook @ 350 deg for 30-45mins or until cooked all the way through.

While the chicken is baking, you can prepare your side dish.  Any steamed or roasted veggie would go great; I think Steamed Cauliflower with Marinara would be a perfect compliment!  I decided to have my chicken on top of a gorgeous mixed green salad with grape tomatoes, avocado, hemp seeds, and white wine vinaigrette.

This chicken is really crispy and light.  The warm chicken is the perfect compliment to the cool crisp greens, tomato, and avocado.

As you can see, I didn’t like mine at all ;)

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About Linda

5 Responses to “Crusted Chicken Breast Recipe”

  1. Faith February 16, 2011 at 8:05 pm #

    Hubby made somthing very simliar to us for dinner at Valentines day.. it’s the only day of the year that he will make dinner. Yours look wonderful Linda. Great picutres as usual :)
    Faith recently posted…Chocolate-Covered Marzipan HeartsMy Profile

  2. Sarah February 17, 2011 at 2:33 am #

    Mmm…this looks gorgeous! So nice to find a kindred in the blogosphere, and I can’t wait to dig through all your recipe archives. (And thanks so much for the sweet comment you left me!)

  3. Davi Novick June 6, 2012 at 11:36 pm #

    I know Ezekiel has a few gluten free breads on the market. Which would you suggest for this recipe? Thanks!

  4. Liz September 6, 2012 at 2:44 pm #

    I made this last night along with the cauliflower pasta, and it was amazing. And, we had leftovers, so today I am having this with some left over tomato sauce and goat cheese and it is still amazing. Thank you for the brilliant recipe!

    • Linda September 6, 2012 at 3:17 pm #

      you are SO welcome!! Glad you are enjoying the recipes!! xo

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