Baked Breadcrumb Chicken & Beans

    Baked breadcrumb chicken & beans

    Baked Breadcrumb Chicken & Beans

    Our take on the classic, but baked and kept juicy with spiked yogurt and seasoned homemade breadcrumbs - served with sautéed string beans, black pepper and toasted almonds. Cooking for one? Make the full recipe and reheat the chicken and beans in your broiler.
    Prep Time30 mins
    Cook Time30 mins
    Course: dinner, lunch
    Cuisine: American, French
    Keyword: chicken, healthy recipe, string beans
    Servings: 4 people

    Ingredients

    Chicken

    • 4 chicken cutlets, about 6oz each
    • 1 container plain greek yogurt, about 5oz
    • 1/2 tsp worcestershire
    • 1 dash cayenne pepper
    • 1/2 tsp Sel Magique Classic Blend

    Breadcrumbs

    • 1 piece day-old bread, preferably semolina to render 1 1/4 cups bread crumbs
    • 1 tbs garlic powder
    • 1/2 tsp Sel Magique Salt & Pepper Blend

    String Beans with toasted almonds

    • 1 lbs fresh young string beans, ends trimmed
    • 3 tbs unsalted butter
    • 3 cloves garlic, minced
    • 1/4 cup sliced almonds
    • 1 tsp cracked black pepper

    Instructions

    Breadcrumbs

    • Center rack in oven and heat to 350 degrees F
    • Using a cheese grater, take the bread and finely grate onto a baking sheet making sure to crumble into a fine granuels. Add garlic powder and Sel Magique, mix and spread out on sheet evenly.
    • Bake for about 10 minutes, stir, and bake for an additional 5-10 minutes until golden. You'll need to watch it as times will vary depending on what kind of bread youre using - don't burn!
    • Remove and cool. You'll use the same baking sheet to coat the chicken in the breadcrumbs 🙂

    String beans

    • Wash and trim ends
    • In a small sautée pan over medium heat, brown almonds. Be careful not to scorch.
    • In a large sautée pan (you'll need a lid), over medium heat melt butter and sauté garlic, then add pepper, let pepper and garlic bubble for a second but don't let butter brown.
    • Add beans and sautée, coating evenly. Cover, and cook for 8-10 minutes till tender but still slightly crisp. Add almonds and mix. HOld till chicken is done - you can quickly heat again just before plating.

    Chicken

    • Preheat oven to 350 fegrees F
    • oil a baking sheet
    • Rinse and dry the cutlets - they should be between 1/4 - 1/2" in thickness, set aside
    • In a medium bowl, mix together the yogurt, worcestershire, cayenne, and Sel Magique
    • coat the chicken in the yogurt, and then evenly coat each side in the breadcrumbs, place on oiled baking sheet.
    • Bake for 15 minutes or until done (check with a knife, time will vary depending on thickness. Remove from oven. Turn oven to broil, then crisp the chicken for 2-3 minutes till golden brown. Serve and enjoy!

    COMPLETE YOUR RECIPE

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