Oven Fried Chicken Breasts
These Oven Fried Chicken Breasts are a twist on your favorite fried chicken, with a crispy breading and savory seasoning, but this time they’re baked instead of fried.
Servings : 4 servings
Ingredients
- 4 boneless skinless chicken breasts, (about 1½ pounds of chicken)
- 4 cups corn flakes, crushed, (you can also use breadcrumbs)
- 1 to 2 teaspoons dried herbs, (use your preferred herbs)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt and freshly ground pepper, to taste
- 2 tablespoons olive oil, divided
- ½ cup nonfat plain yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- cooking spray for chicken breasts
- 1 ½ pounds fresh green beans, trimmed
- 2 cloves garlic
Instructions
- Preheat oven to 425˚F.
- Line a large baking sheet with foil, grease with cooking spray, and set aside.
- In a bowl combine crushed cornflakes, dried herbs, paprika, garlic powder, salt, and pepper; mix to combine.
- Add 1 tablespoon olive oil and stir.
- In a separate mixing bowl combine yogurt, apple cider vinegar, and water. Whisk until combined.
- Add chicken breasts to the yogurt mixture and toss until coated.
- Dredge chicken breasts in the cornflake mixture, pressing with your fingers to adhere.Transfer coated chicken to previously prepared baking sheet.
- Generously spray the chicken breasts with cooking spray.
- Put in the oven and bake for 10 minutes.
- In the meantime, in a mixing bowl combine the trimmed green beans, minced garlic, 1 tablespoon olive oil, salt, and pepper; toss to incorporate.
- Pull out the baking sheet from the oven, flip over the chicken breasts, and make room for the green beans. Add green beans to the baking sheet.
- Continue to bake for 15 to 18 minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F. Cooking time will depend on the thickness of the chicken breasts. Please use an Instant Read Meat Thermometer to check for doneness.
- If the green beans are done before the chicken; remove the beans from the sheet pan and continue to cook the chicken.
- Let chicken rest for 5 to 8 minutes, before cutting.
Nutrition
Calories: 431 kcal | Carbohydrates: 39 g | Protein: 43 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 109 mg | Sodium: 437 mg | Potassium: 1134 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 1860 IU | Vitamin C: 30 mg | Calcium: 143 mg | Iron: 11 mg | Net Carbs: 33 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.