Name: Oven fried chicken breast
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 large egg, beaten; 1/4 cup all-purpose flour; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 16 olive oil cooking sprays; 3 oz mixed greens; 2 tsp lemon juice; 1 tsp extra virgin olive oil

Instructions

Prep 15 min · Cook 23 min

Preheat the oven to 425°F and set a wire rack inside a half-sheet pan. Place the chicken breast between two pieces of plastic wrap and pound with a mallet to an even half-inch thickness. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, most of the salt, and half the black pepper. Place the beaten egg in a second shallow bowl.
Dip the chicken into the egg, letting any excess drip off, then press firmly into the seasoned flour mixture to coat both sides. Let the coated chicken sit on a plate for 3 minutes so the crust sets. Spray the wire rack with cooking spray, then place the chicken on it and spray the top side of the chicken until no dry flour shows.
Roast the chicken for 10 minutes, carefully flip it, and spray the second side with cooking spray. Bake for 8 to 10 minutes more until the coating is deep golden brown and the meat is opaque. Done when opaque in the center, 165°F.
While the chicken rests for 3 minutes, whisk the lemon juice, olive oil, remaining salt, and remaining pepper in a bowl. Toss with the mixed greens. Plate the chicken alongside the salad.

Nutrition

Ingredients

Instructions

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