Baked Herb Chicken
A healthy chicken recipe that is quick and flavorful

There are so many healthy chicken recipes out there. The question is do they taste good? That is what I wondered about this baked chicken recipe the 1st time I made it. My doubts soon vanished after tasting this flavorful dish. What's more, my three-year old not only cleaned her plate, but also asked for extra servings (which is very rare with any protein).

I hope you enjoy this easy 30 minute meal as much as our family does. It's a great standby for nights when you need to throw something together that is nutritious and tasty.

This healthy chicken recipe is paired with thyme green beans. I think you will find the flavor combination to be quite nice.

Baked Herb Chicken
Serves 4

3 slices of grainy 100% whole wheat bread (makes 1 1/2 cups bread crumbs)
1/3 cup grated Parmesan cheese
2 teaspoons dried parsley
1 teaspoon dried oregano
1 egg
1 tablespoon water
4 boneless, skinless chicken breast

Preheat oven to 400 degrees F. Lightly coat the bottom of a shallow roasting pan with cooking spray.
Using a meat mallet or rolling pin, pound each chicken breast until uniform in thickness. Then cut each breast into 4 equally proportioned pieces.
Break up slices of whole wheat bread and place into a food processor, pulsing until you have breadcrumbs. Place the crumbs in a shallow dish, add the Parmesan cheese, parsley, and oregano. Stir to combine.
In another shallow dish, beat the egg an the water together until combined. Dip each chicken breast piece in the egg mixture, then dredge in the crumb mixture, pressing to make the crumbs adhere. Place on the prepared pan and bake until the chicken is opaque throughout, about 15 minutes. Serve this immediately.


Thyme Green Beans
Serves 4

1 teaspoon olive oil
1 large leek, about 1/2 lb, cut in half lengthwise, and thinly sliced crosswise
(rinse the leeks well after cutting in half to remove the sandy grit)
1 lb green beans, stems trimmed
1/2 cup fat free, low-sodium vegetable or chicken broth
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon freshly ground pepper

In a large frying pan, heat the olive oil to medium heat. Add the leek and saute until softened and lightly browned, about 7 minutes.
Meanwhile, in a sauce pan fitted with a steamer basket, bring 1 inch of water to boil. Add the green beans, cover and simmer until tender, about 3-5 minutes.
Add the beans, broth, thyme, and pepper to the large frying pan with the leeks. Cook, stirring often for 1 minute, or until most of the broth evaporates. Serve immediately.

Looking for more healthy chicken recipes? Return to the healthy dinners section to find more.