Author Angela Litzinger at test.angelaskitchen.com
Ingredients
3/4cupdried gluten & dairy free bread crumbs
1/2cupwalnuts
1 1/2teaspoonsdried thyme
1 1/2teaspoonsdried oregano
Coarse salt and ground pepperto taste
2large eggs
6chicken breastsboneless and skinless (6 ounces each)
2 to 3tablespoonsolive oil
For serving: Seasonal green saladcherry tomatoes, your favorite dressing.
Instructions
Preheat oven to 425 degrees. In a food processor or blender, combine bread, walnuts, thyme and oregano; season with salt and pepper. Process until fine crumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg until frothy.
Slightly flatten thickest part of chicken so until chicken is a more uniform thickness (around 1/2” thick). Season chicken with salt and pepper. Dip each breast into egg, letting excess drip off, and then into crumb mixture, pressing to adhere. Crumbs.
In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
To serve, thinly slice chicken, place on bed of greens with cherry tomatoes. Offer salad dressing on the side.