For those who prefer a salad minus the over seasoned, mouth injuring, dry bread (like me), this delicious play on the classic crouton is quick, easy, and an excellent substitute.

1-2 chicken breasts thawed
1 egg
1/2 to 1 cup dry bread crumbs
these next ingredients to be added to taste:
grated Parmesan
ground pepper
Italian seasoning
1. Preheat oven to 450 degrees. Cut chicken in to bite-sized strips.
2. In a large mixing bowl, mix bread crumbs, Parmesan, ground pepper, and Italian seasoning. In a separate bowl, beat egg lightly. Coat chicken pieces with egg. Transfer coated chicken to the bread crumbs mixture and coat well.
3. Place breaded chicken pieces separately on a foil lined and lightly greased (with olive oil or olive oil spray) cookie sheet (a silpat works well too). Bake for 15 minutes or until done, flipping halfway through baking time.
This is an experiment that actually turned out to be delicious. I made some potatoes this same day that were not so successful, however. Let me know how this recipe works for you.
*Name attributed to K. J. Busby.


ash said...

love the name. I've got to try these out.

kel said...

keeping in tradition with the Johnson name-your-creative-dishes school of thought, these sound not only innovative, but appetizing as well!