Anyone else trying to watch what they eat? I found this recipe, tried it and thought it was worth sharing. I have been working on lowering my blood pressure, so no salt for me.
approximately 8 saltines, crushed (I use unsalted tops)
1 tsp paprika
2 chicken breasts about 4 oz each
4 tsp honey
Mix the crushed saltines with the paprika in one bowl.
Coat the chicken breasts with honey in another bowl. Dredge the honey coated chicken in the cracker crumbs. Place on a baking sheet sprayed with non-stick spray. Bake at 350 degrees about 20 minutes or until done.
here i am sharing a crusted chicken recipe and i hope you like it...
Cornmeal-Crusted Chicken Breasts
1/2 cup panko breadcrumbs
1/2 cup yellow cornmeal (I used organic cornmeal from our CSA)
1/4 cup Parmigiano-Reggiano, grated
2 tbsp flat-leaf parsley, minced (if you don't have fresh, use maybe 1/2 tsp dried)
2 tbsp thyme, minced (if you don't have fresh, use maybe 1/2 tsp dried)
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup coarse Dijon mustard, plus 2 tbsp, separated
2 large eggs
1 lb. chicken breast cutlets
2 tbsp unsalted butter
2 tbsp evoo
2 tbsp honey
Combine panko, cornmeal, Parm-Reg, parsley, thyme, and s&p together in a shallow dish for breading. In another shallow dish, whisk together 1/2 cup Dijon mustard and eggs. Rinse chicken cutlets and pat dry with paper towels. Dip cutlets first into mustard-egg mixture, coating well, but allowing any excess to drip off. Then dip cutlets into breadcrumb mixture and coat well. Gently shake off excess breadcrumbs.
Melt 1 tbsp butter with 1 tbsp in heavy large skillet over medium-high heat. Add half of chicken to skillet - do not overcrowd. Cook chicken until golden, about 3 minutes per side. Repeat with remaining butter, oil and chicken. If you want to get all of the chicken cooked at one time, go ahead and use two large skillets, rather than trying to squeeze all of the chicken in at once.