4 Chicken Breasts ( skin on)
Kosher Salt
2 eggs
1/2 cup of bread crumbs
1 Tablespoon Garlic Salt
Spray olive oil
1/2 cup of Chicken broth (alternatively you can use 1/2 cup of white wine – recommend a Montrachat)
Directions:
Preheat the oven to 375 degrees
On a plate put together 1/2 cup of bread crumbs and the 1 tablespoon of garlic salt.
On a plate mix together the bread crumbs and the garlic salt
In a bowel beat the two eggs for an egg wash
In a cereal bowel mix the two eggs
Cut the chicken breasts in half and season with Kosher salt
Coat the chickens with the egg wash
Put the chicken breasts into the egg wash and coat the entire breast with the egg wash
Dredge the chicken in the Bread Crumb mix
Dredge the chicken in the breadcrumb mix
Place the chicken into an oven-dish and then spray the chicken with olive oil.
After placing the chickens into an oven-safe dish, spray them with olive oil
Add 1/2 cup of chicken broth (or the white wine)
Put chicken stock or white wine into the bottom of the dish
Bake for 30 minutes at 375 degrees and then remove from the oven and allow it to sit for 5 minutes before serving. The material at the bottom of the oven pan can be used to serve over the vegetables.
Use the gravy at the bottom of the dish to add flavor to a vegetable side dish.
Calories 248, Fat 8.35 g, Protein 31.2 g, Carbohydrate 10 g, Fiber 0.5 g
