As far as I’m concerned, I can never have enough chicken breast recipes. So I was happy to find a simple one in From Generation to Generation, B’nai Amoona Women’s League Cookbook II (1989). My husband grew up in St. Louis, home of B’nai Amoona Synagogue, but I’m not exactly sure how this particular book ended up in my collection. Again those locally kitchen tested cookbooks are often better than the one’s by world renowned chefs. Thank you to Bernice Brusca and Florence Cohen who contributed this recipe.
This is one of those recipes that doesn’t call for any unusual ingredients; everything you need is on hand. And yes, the chicken breasts do puff up. “It reminds me of Shake ’n Bake chicken,” my husband commented. I admit it. I made Shake ’n Bake chicken in early years of our marriage – before I realized I could just as easily create my own coating mixture, like this one. For those of you too young to remember that famous commercial, a little girl proclaims: “Mama made Shake ’n Bake and I helped” – of course with an adorable Southern accent. You don’t need any help making this recipe!
Puffy Chicken Breasts
Boneless chicken breasts (in steaks or cutlets)
Onion powder
Garlic powder
Seasoned salt
Lemon juice or dried lemon peel
1 egg, or egg substitute
Water (amount equal to egg)
Bread crumbs
Margarine/butter
Wash and dry chicken. Season breasts heavily with all seasonings. Pour bread crumbs into a flat soup bowl; add additional seasonings, including lemon. In another flat bowl combine egg or egg substitute and water. Dip chicken breasts in egg mixture, then in seasoned crumbs. Place on cookie sheet lined with greased foil., Bake at 350 degrees for 45 minutes, uncovered. Cover with foil, bake an additional 15 to 25 minutes. Chicken breasts will pull up after covering with foil.
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