Oven-Baked Chicken
4 boneless, skinless chicken breasts (butterflied open)
3 c Italian bread crumbs
3 c flour
5-6 eggs
Tobasco sauce
Salt
Pepper
Garlic Powder
Dried Minced Onions
Heat oven to 400 degrees.
Set up a breading station in this order: large platter or plate of seasoned flour (use salt, pepper, garlic powder, and dried minced onions to season); large bowl of eggs (beat the eggs well and add a few dashes of Tobasco sauce to season); large platter or plate of bread crumbs. Have a sprayed pan ready at the end of the line to place chicken.
Take each piece of chicken and coat with seasoned flour. Shake off excess. Dip piece in egg mixture, then transfer to bread crumbs. Coat all surfaces with bread crumbs. Place on baking sheet and repeat with remaining chicken.
Bake at 400 degrees for 25-30 minutes (or until internal temperature is above 165 degrees).
Serves 4-6
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