Peanut-Crusted Chicken Breasts | Classic Garden Salad

Prep time: 10 minutes Cook time: 15 minutes

per serving: 381 calories; 36 grams protein; 19 grams total fat; 3 grams fiber; 3 grams saturated fat; 17 grams carbohydrates; 68 mgs cholesterol; 228 mgs sodium; 10 WW points plus // nutrition is based on a 6 oz boneless chicken breast

5 ingredient $12 Dinners Lower Calorie

Peanut Crusted Chicken Breasts


4 boneless, skinless chicken breasts

1 cup dry roasted peanuts

4 slices wheat bread torn into small pieces

1 tablespoon olive oil

coarse salt and freshly ground pepper, to taste

2 large eggs

cooking spray


Preheat oven to 450 degrees.
Line a rimmed baking sheet with foil and spray lightly with cooking spray. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide, medium-sized bowl; whisk in olive oil and a generous amount of salt and pepper.
In a large bowl, beat eggs with a dash of salt and pepper. Add chicken and turn to coat. One piece at a time, dredge chicken in peanut breading, pressing gently to help breading adhere.
Transfer to baking sheet. Bake until lightly browned and just cooked through, about 15-20 minutes, depending on the thickness.

Classic Garden Salad


1/2 head Romaine lettuce washed and torn

1 cucumber peeled and sliced

1/4 white onion chopped

1/4 cup prepared balsamic vinaigrette dressing

1/4 cup crumbled feta cheese


In a salad bowl, combine lettuce, cucumber and onion. Toss with dressing to coat. To serve, place in individual bowls and sprinkle with feta cheese.