Oven-Fried Southwestern Chicken Breasts


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These chicken breasts are full of flavor due to all the spices that are used!

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 3 pieces white bread
  • 1 bunch fresh cilantro
  • 2 garlic cloves
  • 2 eggs
  • 2 Tbs. cornmeal
  • 2 Tbs. pine nuts
  • 1/2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. ground cloves
  • 2 Tbs. prepared yellow mustard
  • 1 Tbs. water
  • 2 tsp. honey
  • 4 chicken breasts
  • 1/4 tsp. ground black pepper
  • 2 Tbs. butter

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Preheat oven to 400 degrees. Tear bread into 1-inch pieces. Remove stems from cilantro.  Peel garlic. Separate eggs and discard yolks.  Blend bread, cilantro, garlic, cornmeal, pine nuts, cumin, oregano, 1/4 teaspoon of the salt, cayenne pepper, and cloves in a blender until you have fine crumbs.  Add egg whites and mix until crumbs are moist.  Spread out crumb mixture on a large plate.  Mix together mustard, water, and honey in a small bowl.  Brush over chicken with a pastry brush. Sprinkle chicken with the pepper and remaining teaspoon salt.  Dip chicken, one piece at a time, into bread mixture, pressing slightly so the mixture sticks.  Melt butter in a 9x11-inch baking dish.  Place chicken breasts skin-side down in the butter. Bake for 20 minutes.  Flip chicken and bake for an additional 20 minutes.

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