Yields 8 Servings
Ingredients:
¼ Cup liquid egg substitute
1 Teaspoon
1 Pound boneless, skinless chicken breasts, trimmed of all visible fat and cut into 1 inch cubes
½ Cup unseasoned dry bread crumbs
¼ Cup rice bran
1 Teaspoon chopped fresh parsley
½ Teaspoon dried basil
1 Teaspoon dried thyme
½ Teaspoon ground black pepper
Pinch of ground red pepper
Instructions:
- Preheat the oven to 425 degrees F. Coat a nonstick jelly-roll pan or nonstick baking sheet with cooking spray and set aside.
- In a medium bowl, mix the egg substitute and water. Add the chicken and stir to coat well.
- In a plastic or paper bag, mix the bread crumbs, rice bran, parsley, basil, thyme, black pepper, and red pepper.
- Working in bathces, remove the chicken from the egg mixture, shaking gently to remove excess. Add to the bag and shake well to coat all of the piecesevenly with the crumbs.
- Place the chicken pieces in a single layer on the prepared pan, leaving a little space between them. Coat generously with cooking spary. Bake for 10 minutes. Turn the pieces and bake for 5 mintues or until lightly browned and crisp.
Author: Recipes from the Herbal Kitchen
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