Vegetable Encrusted Baked Chicken Breast
This unique vegetable chicken breast is packed with protein! With a fresh veggie coating, this fabulous dish is perfect even for the pickiest eater in your family.
“…is perfect even for the pickiest eater in your family.”
2 bunches of broccoli florets
1 small cucumber
1 (8-ounce) package mushrooms
20 saltine crackers
2 teaspoons veggie pepper seasoning (or other seasoning of choice)
3 tablespoons flour
1 cup Kalona SuperNatural™ Sour Cream
4 chicken breasts (approximately 3 pounds)
Salt and pepper to taste
Preheat oven to 375F.
Cut carrot, broccoli, cucumber and mushrooms into 1 inch pieces.
Place in blender or food processor and pulverize until a coarse powder. Set aside in a large mixing bowl.
Crush saltines into food processor, and add seasoning and flour. Taste before using to see if needs more seasoning, salt and/or pepper.
Turn on blender until all ingredients are mixed well. Add this mix into vegetables and fold all ingredients together.
Spread 2 tablespoons sour cream on one side of chicken. Spoon vegetable mix onto chicken and pat into sour cream. Flip and repeat on the other side. Be generous.
Gently place on lightly greased baking sheet or dish.
Bake at 375F for 30 or 40 minutes. For the last 5 minutes, broil to give breading a toasted color. It is important to cook chicken to 165F inside.
Use a spatula to remove chicken and vegetable crust and place directly onto serving plate.