IE 11 is not supported. For an optimal experience visit our site on another browser.

Unfried Chicken Breast

From “Get a Real Food Life,” by Janine Whiteson with Marion Rosenfeld
/ Source: TODAY


Servings 4

  • 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • 1/4 teaspoon salt or 2 teaspoons liquid aminos (optional)
  • 1 cup Italian-style bread crumbs
  • 1 clove garlic
  • 1/2 teaspoon ground black pepper


Preheat the oven to 450 F. Rinse the chicken and blot dry with paper towels. Rub a pinch of salt or 1/2 teaspoon aminos, if using, into each chicken breast.

Place the bread crumbs in a pie plate. Peel the garlic and chop very finely. Add to the bread crumbs along with the pepper. Toss the bread crumb mixture with a fork.

Coat each chicken breast with cooking spray and coat each side well with the bread crumbs.

Place the chicken breasts on an ungreased baking sheet and bake for 15 minutes. Turn the chicken over and cook for about 10 minutes longer on the other side, or until a thermometer inserted in the thickest portion registers 160 F and the juices run clear. Serve hot.


288 calories

43 g protein

19 g carbohydrates

4 g total fat

1 g saturated fat

99 mg cholesterol

1 g dietary fiber

295 mg sodium