Sweet Onion and Creme Fraiche Cracker Coated Chicken
Posted Dec 21 2010 10:40am
Sometimes chicken can be so bland.
But sometimes it can be so exciting.
I have a really hard time with chicken because I only like it if there is sauce on top or if it is coated in something wonderful. Well this chicken is different, this chicken is definitely something wonderful.
For this recipe I used a gourmet cracker from Rustic Bakery. The flavor was Sweet Onion and Creme Fraiche, and I just knew it would add so much flavor to the chicken. You can really use any kind of cracker, but I like using ones with lots of flavor to make the chicken more interesting.
This recipe couldn’t be any easier, and it is basically a healthier version of fried chicken.
First you start with boneless, skinless chicken breasts, 1 C of crackers of your choice, and 2 egg whites.
Using a food processor crush your crackers into crumbs. I like to leave the pieces somewhat big for a little texture.
Dip each chicken breast in the egg whites and then into the cracker crumbs, and place it on a greased baking dish.
Cover with aluminum foil and bake at 350* for about 30 minutes. The chicken is tender on the inside, crunchy on the outside, and flavorful.
I atw mine over a bed of fresh baby spinach with a few crumbles of goat cheese. This chicken is really fantastic and really really easy!
Sometimes chicken can be so bland.
But sometimes it can be so exciting.
I have a really hard time with chicken because I only like it if there is sauce on top or if it is coated in something wonderful. Well this chicken is different, this chicken is definitely something wonderful.
For this recipe I used a gourmet cracker from Rustic Bakery. The flavor was Sweet Onion and Creme Fraiche, and I just knew it would add so much flavor to the chicken. You can really use any kind of cracker, but I like using ones with lots of flavor to make the chicken more interesting.
This recipe couldn’t be any easier, and it is basically a healthier version of fried chicken.
First you start with boneless, skinless chicken breasts, 1 C of crackers of your choice, and 2 egg whites.
Using a food processor crush your crackers into crumbs. I like to leave the pieces somewhat big for a little texture.
Dip each chicken breast in the egg whites and then into the cracker crumbs, and place it on a greased baking dish.
Cover with aluminum foil and bake at 350* for about 30 minutes. The chicken is tender on the inside, crunchy on the outside, and flavorful.
I atw mine over a bed of fresh baby spinach with a few crumbles of goat cheese. This chicken is really fantastic and really really easy!