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Rosemary Triscuit Chicken

Rosemary & Olive Oil Triscuit Chicken

Published by: Lydia
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 3 medium chicken breasts
  • 1/2 bag of Triscuit Rosemary & Olive Oil crackers crushed
  • 1 cup flour
  • 3/4 cup Egg Beaters
  • 1 tablespoon dried Rosemary minced
  • Spectrum Organic Olive Oil Spray
  • Salt
  • Fresh ground pepper

Instructions
 

  • Preheat oven to 400º
  • Generously spray the inside of a medium size casserole dish with olive oil spray.
  • Pour half bag of Triscuit Rosemary & Olive Oil crackers into a Ziplock bag and seal. Crush crackers with a flat object to a course crumb texture. You could also use a food processor or a rolling pin for crushing.
  • Pour flour into a wide shallow bowl, season generously with salt, pepper and minced Rosemary and whisk ingredients together.
  • Pour Egg Beaters into a second shallow bowl. I've started using Egg Beaters to dredge because I've noticed that whatever follows the egg bath adheres much better than when I use an actual egg.
  • Pour the Triscuit crumbs into a third bowl. Now you're ready to start your dredging assembly line.
  • Coat each breast with the flour mixture.
  • Next dunk them and coat in the Egg Beaters.
  • Thoroughly coat breasts (use tongs to press chicken into the crumbs) with crushed Triscuits; place into casserole dish. Generously spray a coat of Olive Oil spray on top of the chicken, this will give it a marvelous crispy finish; it is so crispy it could pose as fried chicken!
  • Bake at 400º for 30 minutes.
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