| OVEN CRISPED CHICKEN BREASTS |
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Serves 88 boneless, skinless chicken breast halves (about 2 pounds) 2 egg whites 1/2 cup skim milk 1/2 cup all-purpose flour 1 tablespoon paprika 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup plain dry bread crumbs 1/4 cup CRISCO Oil Heat oven to 425ºF. Place cooling rack on countertop. Rinse and dry chicken. Beat egg whites in large shallow dish until frothy. Beat in milk. Combine flour, paprika, basil, salt and pepper in large plastic food storage bag. Place bread crumbs in another large plastic food storage bag. Shake breast halves, one or two at a time, in flour mixture, then dip in egg white mixture. Shake in crumbs. Pour oil evenly into 15-1/4 x 10-1/4 x 3/4-nch jelly roll pan or other shallow pan. Place in 425ºF oven for 3 or 4 minutes or until oil is hot, but not smoking. Add chicken breasts in single layer. Bake at 425ºF for 10 minutes. Turn chicken over. Sprinkle with any remaining crumb mixture. Bake for 5 minutes. Do not overbake. Remove pan to cooling rack. Serve warm. |
