9 Hours6 People
This recipes yields enough food for an average of 6 portions.
1 ½ pounds (three 8-ounce pieces) boneless, skinless chicken breasts
¼ cup lemon juice
Olive or canola oil
2 cups dried white or whole wheat bread crumbs
Salt and pepper to taste
Olive oil spray (optional)
Cut the chicken breasts in half to yield six 4-ounce chicken pieces. In a small bowl, blend together the dip and lemon juice. Slather the mixture on the chicken breast pieces, place in a large resealable plastic bag, and refrigerate several hours or overnight. Preheat oven to 350 degrees. Spread a bit of olive oil in a glass baking pan large enough to hold chicken breast pieces with space between. Place breadcrumbs in a shallow dish such as a pie pan and season to taste with salt and pepper. Remove the chicken breast pieces from the dip marinade and dredge on both sides in the breadcrumbs, pressing to coat. Place the chicken pieces in the baking dish, leaving at least ½ inch space between pieces. Optionally, spray the bread crumb-coated chicken pieces with olive oil (this results in a crispier crust). Bake 45 to 60 minutes, depending upon the thickness of the pieces, until chicken is fully cooked. Allow to rest a few minutes before serving.
Elsie’s Tip: Whole wheat bread crumbs will boost the nutrition in this dish and results in a browner coating.