Healthy recipes with chicken breast and pasta,best weight loss tea program,diabetes weight loss diet for type 2 diabetes,best weight loss prepared food - 2016 Feature

For this cajun chicken breast recipe, chicken breasts are briefly soaked in buttermilk, coated in cajun-seasoned breadcrumbs, then baked. I make it in my George Foreman grill, but you can easily make it in any indoor or outdoor grill, or in a grill pan. Line a roasting pan with foil, place a roasting rack in the pan and spray the rack with olive oil spray.
I have many ways of making juicy chicken breast, but my family has declared this as their favorite. Grill the chicken breasts 5 minutes on the George Foreman, or 5 minutes on each side on a grill pan, flipping them midway through cooking, until cooked through and no longer pink.

Meanwhile, toast the bread slices to dry them out, and process them in a food processor to make fresh bread crumbs.
The best way to ensure that the chicken breasts are done is using an instant-read thermometer. Add the cajun seasoning ingredients to the breadcrumbs and process a few more seconds to incorporate.
Transfer the grilled chicken breasts to a sheet of foil, cover with another sheet of foil and allow to rest 5 minutes before slicing and serving. Dredge them in the seasoned breadcrumbs, pressing and using your hands to make sure the coating adheres.

Bake 30 minutes, or until cooked through - a thermometer inserted in thickest part should read 165 degrees F.

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