Cornflake and Wheat Germ Crusted Oven-Fried Chicken - Part 2 Recipe Video
Ingredients
| Chicken breast | 4 Medium, skinless, boneless and cut into halves | |
| Egg | 2 Medium, beaten with 4 tsp milk | |
| Italian bread crumbs | 1⁄2 Cup (8 tbs) | |
| Wheat germ | 1⁄4 Cup (4 tbs) | |
| Onion powder | 1 Teaspoon | |
| Sugar | 1⁄2 Teaspoon | |
| Ground red pepper | 1⁄4 Teaspoon | |
| Dried basil | 1⁄2 Teaspoon | |
| Oregano | 1⁄2 Teaspoon | |
| Garlic powder | 1 1⁄2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Cooking spray | 1 Tablespoon (use as required) |
Nutrition Facts
Serving size
Calories 309 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 2.6 g12.8%
Trans Fat 0 g
Cholesterol 93.1 mg31%
Sodium 142.7 mg5.9%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.4 g9.5%
Sugars 2.2 g
Protein 41 g82.3%
Vitamin A 6.1% Vitamin C 2.8%
Calcium 5.9% Iron 11.7%
*Based on a 2000 Calorie diet
Directions
1 Preheat the oven to 400 degrees.
2 Coat a wire rack with cooking spray and set on a baking sheet.
MAKING
3 In a shallow bowl, combine bread crumbs, wheat germ, salt, onion powder, sugar, red and black pepper, basil, oregano and garlic powder.
4 Place on the prepared wire rack on a baking sheet.
5 Coat chicken breasts with egg mixture and then dredge in the breadcrumb mixture.
6 Press to cover with crumbs and shake off excess.
7 Place breasts on wire rack.
8 Bake for 35 minutes without turning, or until a thermometer inserted in the thickest part registers 180 degrees.
SERVING
9 Serve hot.
