YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Chicken with Fluffy Whole Wheat Drop Biscuits
Enjoy a balanced meal featuring tender, herb-infused chicken with a satisfying crispy coating paired with a soft and fluffy whole wheat drop biscuit. This dish offers a comforting mix of flavors and textures that make it perfect for any time of day—whether breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Whole Wheat Breadcrumbs
0.5 tsp Olive Oil
2 tbsp Fresh Mixed Herbs
0.5 cup Whole Wheat Flour
1 tsp Baking Powder
4 tbsp Low-Fat Milk
1/2 large Egg
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F for baking the drop biscuits.
Pat the chicken breast dry and season lightly with salt, pepper, and a portion of the fresh mixed herbs.
Coat the chicken with whole wheat breadcrumbs mixed with the remaining herbs. Drizzle with olive oil to help the coating crisp up.
Heat a non-stick skillet over medium heat and cook the chicken for about 4-5 minutes on each side, ensuring it's cooked through and has a crispy crust.
While the chicken sizzles, prepare the biscuit dough by combining whole wheat flour, baking powder, and a pinch of salt in a bowl.
In a separate small bowl, whisk together the low-fat milk and half an egg. Pour this liquid into the dry ingredients until just combined.
Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper, ensuring each biscuit has enough space to expand.
Bake the biscuits in the preheated oven for 12-15 minutes or until they are lightly golden and fluffy.
Plate the crispy herb-crusted chicken alongside a freshly baked drop biscuit. Serve immediately while warm.