This is one of those rare recipes that are easy, delicious, quick, and healthy. I know! Iâ€™ve been obsessed with protein-rich flax seeds lately, which I typically put in my oatmeal, yogurt, or smoothies in the morning. I got to thinking about how to incorporate it into my dinners and came up with this simple breaded, baked chicken breast. I used a mixture of bread crumbs and ground flax seeds so it wouldnâ€™t be too heavy, and the result was just perfect, and somewhat akin to pecan-crusted chicken in texture.
The chicken is baked with no additional oil, so itâ€™s really about as lean and protein-packed as you can get. I also find that flax seeds are incredible filling, so I ate less. Which left more chicken leftover to eat in salads â€“ itâ€™s great cold! You could also use chicken tenders and serve these to kids as a healthier rendition of chicken fingers.
- ¾ cups bread crumbs
- 6 tablespoons ground flax seeds
- Salt and pepper
- 2 eggs, lightly beaten
- 2½ pounds (1.3 kilos) chicken breast
- Lemon wedges, for serving
- Preheat the oven to 350F.
- Put the bread crumbs and flax seeds in a shallow bowl and stir to combine. Season with salt and pepper.
- Dip each chicken breast in egg, then in the bread crumb mixture, coating thoroughly. Transfer to a baking sheet.
- Bake for 10 minutes, then turn the chicken breasts.
- Bake for another 10 minutes, or until cooked through.
- Remove from the oven and serve with lemon wedges (also great cold!).
On another note, Iâ€™m headed home to New York for the summer so will be sporadic at best when it comes to communicating over the next few days. Thanks so much for stopping by!