Is your child a picky eater? We can relate, one of Tammy’s daughters is super particular and it can certainly get tiresome.
Something we’ve noticed, however, is that any time a food is fried, even the pickiest eaters will usually gobble it up without complaint.
So if you want to have a peaceful mealtime without a fuss, but you don’t want to constantly feed your little ones fried food, we have a great recipe: Fried chicken… that’s not fried!
Hello, scrumptious and healthy breaded chicken!
Breaded chicken is a staple for so many Americans, but typically it’s fried and has way too much fat and sodium. To enjoy our breaded chicken, while still eating healthfully, we bake it instead of frying it.
Here’s a recipe that we love that was created for us by our incredible nutrition intern Bonnie Averbach, who trained at Le Cordon Bleu in France:
“Not Fried” Fried Chicken
- 2 boneless chicken breasts
- 1/2 cup whole wheat bread crumbs
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon marjoram
- Salt and pepper
- Juice of 1 lemon
- 1 tablespoon olive oil
Preheat oven to 450 degrees F.
Pound chicken into cutlets. Combine spices and breadcrumbs in a deep tray. Whisk together olive oil and lemon juice in a bowl large enough to fit the chicken.
Line a baking sheet with parchment paper. Dip a napkin into the baking mixture to get one corner wet. Rub oil onto parchment paper.
Lightly coat chicken into oil mixture. Dip coated chicken in breadcrumbs and cover with breadcrumbs.
Cook chicken for about 15 minutes, or until golden. Flip over after about 8 minutes.
When we eat the chicken without any sauce (such as on top of a salad or plain with a side of veggies), we add 1/4 cup of reduced fat parmesan cheese to the breadcrumb mixture. However, we often use this for dishes such as chicken parmesan, and in that case the extra cheese isn’t necessary.
How do you adjust recipes you love to make them healthier?