Breaded Chicken

Recipe

Breaded Chicken

Primary Media

Breaded chicken on a wire rack over parchment paper

User Rating

3.17 out of 5 stars
Rate it:
18 ratings

Recipe Data

4
Servings
15min
Prep
45min
Total

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ½ c.Hy-Vee light soy sauce
    ½ c.Marsala wine
    1 tbsp.Hy-Vee Worcestershire sauce
    2 tbsp.Hy-Vee stone-ground Dijon mustard
    1 tbsp.hot sauce
    ¼ c.Hy-Vee canola oil
    2 tbsp.Hy-Vee apple cider vinegar
    1 lbs.chicken legs and thighs
    1 c.Hy-Vee plain bread crumbs
    2 tbsp.Hy-Vee dried parsley
    2 tsp.Hy-Vee black pepper
    3 tbsp.Hy-Vee unsalted butter, melted
    Kosher salt, to taste

    Directions

    1. In a large bowl, whisk together soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, canola oil and apple cider vinegar. Remove skin from chicken and submerge the pieces in the marinade. Cover and refrigerate for at least 3 hours or overnight.
    2. Preheat the oven to 400 degrees. In a medium bowl, combine the bread crumbs, parsley, black pepper and melted butter. Mix to blend and season with salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off, and roll them in the breadcrumbs. Take care to bread all sides of each piece. Discard remaining marinade.
    3. Place chicken on a foil-lined baking sheet topped with a wire rack. Bake until the pieces are cooked through and the chicken and bread crumbs are golden brown, 25 to 30 minutes.

    Nutrition facts

    Servings

    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 130mg
    • Sodium: 790mg
    • Total Carbohydrates: 23g
    • Protein: 27g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 2%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad from the week of February 26, 2014.