Crunchy, dry melba toast makes the crispiest chicken with the least amount of fat — just a few spoonfuls of butter tossed with the crumbs. This coating would work equally well on skinless thighs or chicken fingers.
- Portion size 4 servings
Ingredients
Method
In food processor or plastic bag, crush melba toasts until in coarse crumbs; transfer to bowl. Add butter; toss to combine. Set aside.
In small bowl, whisk together mayonnaise, mustard, thyme, salt and pepper; spread over chicken. Dip into crumb mixture, turning and pressing to coat.
Place chicken on rack on rimmed baking sheet; bake in 425°F (220°C) oven for about 35 minutes or until golden and juices run clear when chicken is pierced.
Nutritional facts <b>Per serving:</b> about
- Sodium 521 mg
- Protein 28 g
- Calories 288.0
- Total fat 14 g
- Cholesterol 106 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
%RDI
- Iron 16.0
- Folate 2.0
- Calcium 4.0
- Vitamin A 5.0
