For a fun coating on baked chicken, I use pumpkin seeds and cheese crackers to make it crunchy on the outside and super tender on the inside.
—NANCY HEISHMAN, LAS VEGAS, NV
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 4 SERVINGS
1/2 cup finely crushed cheese crackers (about 1 cup whole)
2 tsp. paprika
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2/3 cup salted pumpkin seeds or pepitas, divided
1 large egg
3 Tbsp. honey
2 Tbsp. lemon juice
4 boneless skinless chicken breast halves (6 oz. each)
1. Preheat oven to 350°. Place first five ingredients and 3 Tbsp. of the pumpkin seeds in a shallow bowl. Finely chop remaining pumpkin seeds; stir into cracker mixture. In another shallow bowl, whisk together egg, honey and lemon juice. Dip both sides of chicken in egg mixture, then in crumb mixture, patting to adhere.
2. Bake on a greased baking sheet until a thermometer reads 165°, 30-35 minutes.
1 CHICKEN BREAST HALF : 378 cal., 16g fat (4g sat. fat), 118mg chol., 525mg sod., 16g carb. (7g sugars, 2g fiber), 42g pro.