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Italian Flavor Chicken Breasts

A variation on oven-baked chicken recipes, this one with an Italian flavor. Great with pasta and a salad for lunch.


12 low sodium saltines, crushed
1 teaspoon (5 g) brown sugar
1/2 teaspoon (1.4 g) sesame seeds
1 tablespoon (7 g) wheat germ
1/2 teaspoon (0.5 g) dried oregano
1/4 teaspoon (0.5 g) celery seed
1/4 teaspoon (0.8 g) garlic powder
1 teaspoon (3 g) onion, minced
1/2 teaspoon (0.1 g) dried parsley
1 teaspoon (0.7 g) dried Italian seasoning
4 boneless chicken breasts
1/4 cup (60 ml) egg substitute


1. Preheat oven to 350°F (180°C, or gas mark 4). Combine all ingredients except chicken and egg substitute. Dip the chicken in the egg and then in the crumb mixture, turning to cover on all sides.
2. Place in a 9 x 13-inch (23 x 33-cm) baking dish coated with nonstick vegetable oil spray. Spray chicken with vegetable oil spray until crumbs are moistened.
3. Bake for 30 to 40 minutes, or until done.

Servings: 4