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Homemade Shake & Bake Chicken

photo (11)

Erev Yom Kippur with an hour and a half until the fast starts... and I can't find the box of Shake & Bake I was counting on had disappeared.

I quickly emptied my pantry and thought "I might as well make my own." Thank G-d, what I came up with worked out and we went into the fast with full, happy stomachs.

  • Duration
  • Cook Time
  • Prep Time
  • 2 ServingsServings


  • 2 piece chicken breast
  • 1 egg
  • 1 cup breadcrumbs I make them with leftover whole wheat challah
  • 3 tablespoon Herbes de Provence This is my favourite spice discovery, ever


Preheat oven to 400 degrees.

In one bowl, crack egg and scramble. In a second bowl, put the breadcrumbs and Herbes de Provence spice.

Soak chicken breast in egg and then coat the breast in breadcrumbs and spice.

Bake chicken for 35-45 until the internal temp is 170 degrees. The meat thermometer is your friend - don't cut into a beautiful chicken breast just to make sure it's cooked through all the way.

I served this with brown rice and green beans that I steamed in the upper deck of my rice cooker.