I have NO idea where this recipe came from, but the "breading" for the chicken is based on the recipe from The Sneaky Chef by Missy Chase Lapine.
Ingredients
I cup wheat bread crumbs
1 cup wheat germ
1 tbsp garlic salt
2 tsp oregano
2 tsp parsley
2 tsp paprika
2 tsp pepper
milk
1 pound of chicken breasts
1/2 stick of butter
Instructions
- Preheat over to 400 degrees. While the oven is preheating, put 1/2 stick of butter in a square baking pan and let melt in the oven.
- Put the chicken breasts in a bowl and cover with milk. Let sit for 30 minutes (I usually let them soak overnight and they come out very tender, but I've also soaked them for 30 minutes and they turned out okay).
- Mix the spices, wheat germ, and wheat bread crumbs in a food processor. Mix until incorporated well. If you don't have a food processor put spices, wheat germ, and wheat bread crumbs in a plastic bag and mix by shaking.
- Coat the chicken breasts one at a time by putting the chicken in a plastic bag with the spices and shaking the bag (a la Shake an Bake). Or, coat the chicken breasts by putting the breading mix into a plate.
- Place the coated chicken breasts in the square baking pan. Cook each side for 20 minutes (40 minutes total cooking time - flipping the breasts after 20 minutes)
- Remember to toss out the milk as you will not be able to use it again.
Review
This was a big hit with David who hates dry chicken. The chicken came out moist and tender. I served it with instant potatoes, frozen corn nibblets, and packaged chicken gravy (I'm a working mom and don't have a lot of time to do things from scratch, so cut me some slack). The boys really liked the chicken - possibly because it was served with corn which they love.
