This is really “oven-fried” chicken. Using boneless breasts cuts way back on the saturated fat. And the sun-dried tomatoes and Italian seasoning give it a different flavor. We had this recently with roasted vegetables that we also sprinkled with Italian seasoning.
2 boneless chicken breasts
1/2 cup (60 g) bread crumbs
1/4 cup (28 g) oil-packed sun-dried tomatoes
1/4 teaspoon (0.8 g) garlic powder
1 teaspoon (0.7 g) Italian seasoning
1/4 cup (60 ml) egg substitute
1. Preheat oven to 400°F (200°C, or gas mark 6). Split each chicken breast in half to make two thin cutlets.
2. Combine bread crumbs, tomatoes, garlic powder, and Italian seasoning in a food processor. Process until well blended.
3. Dip chicken in egg substitute and then in crumb mixture to coat thoroughly.
4. Place in an ovenproof casserole dish. Bake for 20 minutes, or until chicken is cooked through.