Breaded chicken breasts, fire roasted triscuits, zesty Italian dressing
- Carbohydrate 4.57309 g
- Cholesterol 68.44 mg
- Fat 13.30979 g
- Fiber 0.823499987125397 g
- Protein 28.79076 g
- Saturated Fat 1.98158 g
- Serving Size 1 1 Serving (154g)
- Sodium 562.76275 mg
- Sugar 3.7495900128746 g
- Trans Fat 1.940005 g
- Calories 256 calories
Step-by-step
- preheat oven to 350 degrees
- pound chicken and trim excess fat --pour italian dressing into ziplock bag and add chicken for approx 30 minutes
- spray baking pan with Pam
- pour crushed triscuits into shallow bowl---
- remove chicken carefully and lay in crushed crackers --turn over to coat both sides
- place in pan
- sprinkle with almonds if desired
- Bake at 350 degrees for 30 to 35 minutes
- [ or until juices run clear ] and chicken is done
Using plain saltine crackers instead of flavored whole grain wheat wafers yields a completely flat flavor profile devoid of the smoky tomato and olive oil notes built into the designated coating. Achieving a crisp exterior relies entirely on moisture management. Pounding the chicken breasts to a uniform thickness of one-quarter inch prevents thick spots that require excessive baking time, which ultimately dries out the meat before the crust browns. Marinating the poultry in Italian dressing for thirty minutes introduces acid that tenderizes the outer muscle fibers. However, excess liquid remaining on the surface acts as a barrier, turning the cracker crumbs into a soggy paste instead of a crunchy shell. Shake off excess marinade firmly before dredging the meat through the crushed crackers. Baking at 350 degrees Fahrenheit for thirty to thirty-five minutes provides moderate heat that cooks the interior thoroughly without scorching the oil-baked cracker surface. Piercing the thickest part of the breast reveals clear juices as the primary visual indicator of doneness.
