MELBA TOAST CHICKEN
I have had this recipe laying around for months. Finally tried it and it is lovely. It says it's from the kitchen of Linda Bosshardt--couldn't tell you where it originally came from, but it's quick and it's moist and we loved it.
Provided by pies and cakes and
Categories Poultry
Time 55m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Wash chicken and pat dry. Line a sheet pan with foil and place a wire rack over it.
- Drizzle oil over Melba crumbs, toss to coat and set aside.
- In a shallow dish or pie plate, mix eggs, mustard, thyme, salt, pepper, oregano and garlic powder.
- Dip chicken pieces in egg mixture and then roll in crumbs pressing to coat. Place on rack and bake for 40 minutes or till juices run clear. Allow to sit for 5 minutes and serve.
Nutrition Facts : Calories 888.8, Fat 39.9, SaturatedFat 8.7, Cholesterol 244.4, Sodium 1673.4, Carbohydrate 82.4, Fiber 7, Sugar 1.4, Protein 46.6
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