Cracker-Crusted Chicken
Has anyone tried those All-Bran Crackers that are on the market now? I had recently bought a box of the Garlic-Herb flavor and couldn't believe how much flavor these crackers have. The wheels started turning in my brain and I realized--use them crushed like breadcrumbs! I chose to use chicken, but you can definitely use this on fish fillets like Tilapia. Serve the chicken with your favorite side (I chose roasted potatoes.)
Cracker-Crusted Chicken
Serves 2
27 Kellogg's All bran garlic and herb-flavored crackers
1 serving egg substitute
7 oz boneless, skinless chicken breast
Preheat oven to 350F. Line a baking sheet with aluminum foil and spray with olive oil spray.
Place the crackers in a resealable plastic bag. Seal bag and crush using a rolling pin. Place the cracker crumbs on a flat dish. Place the egg substitute in a shallow bowl. Dip the chicken in the egg substitute and then dredge in the cracker crumbs, making sure to coat chicken completely.
Place coated chicken on the prepared baking sheet. Spray the chicken with olive oil spray. Bake until cooked through and crumbs are browned, turning halfway through baking, 20-25 minutes.
(For those of you counting, it's 4 per serving.)
Cracker-Crusted Chicken
Serves 2
27 Kellogg's All bran garlic and herb-flavored crackers
1 serving egg substitute
7 oz boneless, skinless chicken breast
Preheat oven to 350F. Line a baking sheet with aluminum foil and spray with olive oil spray.
Place the crackers in a resealable plastic bag. Seal bag and crush using a rolling pin. Place the cracker crumbs on a flat dish. Place the egg substitute in a shallow bowl. Dip the chicken in the egg substitute and then dredge in the cracker crumbs, making sure to coat chicken completely.
Place coated chicken on the prepared baking sheet. Spray the chicken with olive oil spray. Bake until cooked through and crumbs are browned, turning halfway through baking, 20-25 minutes.
(For those of you counting, it's 4 per serving.)
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