NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/2 cup Whole Wheat Breadcrumbs

2 tbsp Buttermilk

1/3 cup Whole Wheat Flour

1 tsp Baking Powder

1/2 tsp Dried Mixed Herbs

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking tray with parchment paper.

• 2

  In a shallow bowl, whisk the egg white and buttermilk together.

• 3

  Place the whole wheat breadcrumbs in another shallow dish and season with dried mixed herbs, salt, and black pepper.

• 4

  Dip the chicken breast first in the egg white mixture, then coat evenly with the seasoned breadcrumbs.

• 5

  Place the coated chicken on the prepared baking tray.

• 6

  Bake the chicken for about 20-25 minutes or until the internal temperature reaches 165°F and the coating is crisp.

• 7

  While the chicken bakes, prepare the herb-buttermilk biscuit dough. In a small bowl, mix the whole wheat flour with the baking powder, a pinch of salt, and a dash of dried mixed herbs.

• 8

  Stir in the remaining buttermilk until a soft dough forms. If the dough is too sticky, add a bit more flour.

• 9

  Shape the dough into a small biscuit and place it on a separate, lightly greased baking sheet.

• 10

  Bake the biscuit in the oven for 12-15 minutes or until golden and cooked through.

• 11

  Serve the crispy baked chicken alongside the warm herb-buttermilk biscuit.