This dairy-free version of the home cooking favorite savors of herbs and comfort food. The chicken reheats well and is great for sandwiches, too!
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1 cup plain unsweetened soymilk
- 1 T. apple cider vinegar
- 2 cups panko bread crumbs
- 1 t. dried thyme
- 1 t. salt
- ¼ t. pepper
- ¼ cup fresh herbs, such as parsley
- 2 T. nutritional yeast
- 2 large egg whites, lightly beaten
- 4 chicken breasts, boneless and skinless
Preparation:
1. Preheat the oven to 400 F. Lightly oil a small casserole dish or baking sheet and set aside.
2. In a small bowl, combine the soymilk and vinegar and allow it to rest for about 5 minutes or until slightly thickened.
3. In another bowl, mix the breadcrumbs, thyme, salt, pepper, fresh herbs and nutritional yeast.
4. Whisk the egg whites into the soymilk mixture until mixture is combined. Dip each of the chicken breasts into the egg-soymilk mixture, submerging them completely for 30 seconds or so. Dredge each of the breasts in the breadcrumb mixture, turning to coat, and place on the prepared sheet. Turn the breasts over once so that a light layer of oil coats the breading. (This will help them brown nicely.)
5. Bake for 30-40 minutes, or until golden brown. Serve warm.
