Crust Baked Chicken
Crispy baked chicken breasts coated with a flavorful whole wheat bread crumb crust, perfect for a healthy, satisfying meal suitable for quick weeknight dinners or family gatherings.
Ingredients
Instructions
- Coat an 11 3/4 x 7 1/2 x 2 3/4-inch baking dish with cooking spray.
- Preheat oven to 375°F (190°C).
- Beat egg whites, chili powder, salt, and pepper in a bowl.
- Place bread crumbs on a plate.
- Dip chicken breasts in the beaten egg whites.
- Coat the chicken breasts with bread crumbs.
- Place the coated chicken breasts in the prepared baking dish.
- Bake in the oven for 25 to 30 minutes until cooked through and golden brown.
Tips & Substitutions
For a spicier kick, you can add cayenne pepper to the egg mixture. If you're out of fresh whole wheat bread crumbs, you can use store-bought or substitute with crushed cornflakes for a crunchy texture. Ensure the chicken breasts are pounded to an even thickness for uniform cooking. Serve with a squeeze of lemon for added brightness.
Serving Suggestions
This crust baked chicken pairs beautifully with a fresh green salad or roasted vegetables for a balanced meal. For a heartier option, serve alongside some creamy mashed potatoes or the Main Dish Tater Soup. A light dipping sauce, such as honey mustard or a yogurt-based dip, can enhance the flavors.
Storage & Reheating
Leftover crust baked chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, ensuring the coating remains crispy. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crust Baked Chicken contains roughly 102 calories, with 17g protein, 1g carbohydrates, and 2g fat. It is an excellent source of protein (35% of the Daily Value). Note that it is relatively high in sodium, at 1961mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken, but keep in mind that the cooking time may vary slightly. The skin will add extra fat and moisture, making it a richer dish. Just ensure the internal temperature reaches 165°F (74°C) for safety.
What can I substitute for egg whites?
If you need an egg white substitute, you can use aquafaba, the liquid from canned chickpeas, in a 3:1 ratio. About 3 tablespoons of aquafaba will replace 1 egg white. This will still provide a good binding agent for the bread crumbs.
Can I freeze the baked chicken?
Yes, you can freeze the crust baked chicken after it has cooled completely. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).