Nutrition info - Recipes

Baked Chicken

When you're counting calories, plain baked chicken can become a bore. However, this savory, herb-infused version will leave you saying, "Bird is the word!"

Baked Chicken


For 4 people

  • 6 boneless skinless chicken breasts
  • 2 tablespoon(s) olive oil
  • 1 shallot, minced
  • 1 cup(s) dry breadcrumbs
  • 3 tablespoon(s) parsley, fresh chopped
  • 1/4 teaspoon(s) rosemary, fresh minced
  • 1/8 teaspoon(s) thyme, fresh minced
  • 1 egg yolk


Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick. Heat 1 tsp. oil in a heavy small skillet over medium low heat. Saute shallot 1-2 minutes, or until softened. Transfer shallot to a bowl and set aside. Add next 4 ingredients and salt and pepper to taste to bowl with shallot. Add 1/2 tsp. oil and egg yolk and lightly toss. Heat remaining oil in a heavy nonstick skillet over medium high heat. Saute chicken 3 minutes per side. Turn on broiler. Place chicken breasts on a platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute, or until golden. Serve crumb side up.

Nutrition facts

  • Kcal: 227.04 kcal
  • Fibers (g): 1.16g
  • Sodium (mg): 300.47mg
  • Carbs: 20.71g
  • Fat: 9.83g
  • Saturated fat (g): 1.53g
  • Proteins: 13.4g