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28 April 2013 @ 09:56 am
Cross-the-Road Spicy Baked Chicken Breast  
Yet another attempt at eating healthier! This is a great way to make chicken - it's low cholesterol, decently low-carb (compared to other ways of breading chicken), and it makes a really, really good chicken breast: moist, flavorful, soft, mmm. Very tasty.

The original recipe called for cowmilk, but I make mine with soymilk because it's better than cowmilk on the cholesterol front, and I use Italian-seasoned breadcrumbs, but regular breadcrumbs would probably work just as well.

This goes so very amazingly well with my Chick(pea)s Dig French Onion Soup that I nearly posted them as one thing, but didn't for reasons.


Cross-the-Road Spicy Baked Chicken Breast

5-6 boneless skinless chicken breasts, trimmed of all fat and cut in half cross-wise (so that you have two pieces that are approximately as wide as they are long)
2/3 cup Italian seasoned breadcrumbs (plain would probably work, too, and I've heard the cornflakes can be used also)
5 tbsp Mrs. Dash Table Blend seasoning
3 tbsp soymilk

- Preheat oven to 375*F
- Wash, trim, and cut the chicken.
- Spray a 13x9" pan with non-stick cooking spray.
- Dip each piece of chicken into the milk, then coat completely with seasoning.
- Bake 25-30 minutes (I gave mine 30 and nothing bad happened to them).

I mean really, how easy is that? :D