Homemade Shake & Bake Chicken
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
Ingredients
- 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
Preparation
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.
