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  • 1 cup fresh bread crumbs (we used Panko bread crumbs)
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp. cayenne pepper
  • 1/2 Tbsp. minced fresh parsley or 1/2 tsp. dried parsley
  • 2 large egg whites
  • 2 cloves garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 boneless, skinless chicken breast halves, pounded to an even thickness (we used chicken tenderloins/strips)


  • Preheat oven to 400º. Set a rack on a sheet pan and spray with olive oil cooking spray (cooking the chicken on a rack will allow it to get crispy on all sides).
  • 2. In a shallow bowl or pie plate, stir together bread crumbs, Parmesan, cayenne pepper and parsley. In a separate bowl or pie plate lightly beat egg whites with garlic, salt & pepper.
  • 3. Dip chicken breasts into egg white mixture; then press into crumb mixture, coating thoroughly. Set the chicken on the rack; bake for 25 minutes or until crumbs are golden brown and chicken is cooked through.

Categories: Main Dish 
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