4 boneless skinless chicken breasts
1 cup bread crumbs (Italian or regular)
Spices: if using regular bread crumbs use your favorite spices: I use paprika, garlic, thyme, salt, and pepper
1 egg
2 Tbsp water
salt and pepper to taste
Preheat your oven to 425 F. On a plate or a bowl that will accommodate your chicken pieces add spread out your bread crumbs. If using regular mix in your spices.
In another bowl beat the egg with the water and add a pinch of salt and some pepper. Stirring with a fork.
Spray a baking dish with non-stick spray. Dip your chicken into the egg, then into the breadcrumbs, coating well. Then transfer to the baking dish. Repeat with all the chicken. Try to make sure the chicken pieces are not touching. Cover and bake for 25 minutes. Remove the lid and cook an additional 20-25 minutes until done.
The chicken should be wonderfully moist and disappear quickly.
I served mine with Roast Butternut Squash, Green beans, Mashed Potatoes and Milk Gravy. Comfort on a plate.
