Wednesday, April 29, 2009
Provincial Chicken with Swiss
This was a great meal that is perfectly easy to throw together on a busy weeknight. Herbs de Provence is the star of this dish, bringing so much wonderful flavor to the chicken. Swiss cheese adds a smooth bite while the Panko breadcrumbs bring texture. All in all, this is a flavorful and easy meal that will appeal to most palates.
2 chicken breasts, pounded thin
1/2 cup AP flour
1 egg white
splash of skim milk
Aprox. 3/4 cup plain Panko breadcrumbs
aprox. 1-2 tsp Herbs de Provence
2 slices swiss cheese
Preheat oven to 350 degrees and spray a baking dish with non stick spray. Lightly season chicken with salt and pepper. Using about 1/2 tsp. (or more) per chicken breast, rub herbs to provence into both sides of breasts and then dust with flour so the chicken is completely covered. In a small bowl, whisk together egg white and milk, then dredge chicken in the egg white mixture. Finally, coat chicken in Panko breadcrumbs so the chicken is completely coated. Place in baking dish. If desired, sprinkle a bit more herbs de provence over chicken. Cover dish with foil and bake for 45 minutes. Then, remove foil from dish, place 1 slice of Swiss Cheese over both breasts and bake for an additional 15 minutes, uncovered.