Crunchy Baked Chicken
with Apple Cider Sauce
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Monday, October 03, 2011
Serves 4
Chicken
4 boneless, skinless
chicken breasts
1 cup Panko bread crumbs
1 ½ Tbsp. all-purpose or whole- wheat flour
¼ tsp. salt
¼ tsp. pepper
Preheat oven to 450°F.
Pound chicken pieces so that each piece is evenly flat for more consistent cooking.
Combine bread crumbs, flour, salt and pepper in a bowl or on a piece of wax paper.
Coat each chicken breast with the bread crumb mixture.
Bake the cutlets for 10 minutes, rotate the baking sheet and continue baking until golden brown and cooked through, about 10 to 15 minutes.
Drizzle with apple cider sauce.
Apple cider sauce
Apple Cider Sauce
1 cup apple cider
1 Tbsp. ground cinnamon
1 Tbsp. butter
¼ tsp. salt
¼ tsp. pepper
Reduce the apple cider in a small saucepan over medium heat for about 10 minutes.
Stir in the ground cinnamon, butter, salt and pepper and simmer for 5 minutes.
Nutrition facts for 1 serving (4 oz. chicken breast, 2 oz. sauce): 239 calories, 7 g total fat, 2 g saturated fat, 75 mg cholesterol, 364 mg sodium, 19 g carbohydrate, 26 g protein
Recipes were created by the Kendall College Culinary Nutrition Club under the guidance of School of Culinary Arts Dean Renee Zonka, a registered dietitian and certified executive chef.
