Vegetable Encrusted Baked Chicken Breast

This Vegetable Encrusted Baked Chicken Breast is packed with protein! With a fresh veggie coating, this fabulous dish is perfect even for that pickiest eater in your family.

Vegetable Encrusted Baked Chicken Breast

Vegetable Chicken Breast Ingredients

  • 1 carrot
  • 2 bunches of broccoli florets
  • 1 small cucumber
  • 1 (8-ounce) package mushrooms
  • 20 saltine crackers
  • 2 teaspoons veggie pepper seasoning (or other seasoning of choice)
  • 3 tablespoons flour
  • 1 cup Kalona SuperNatural™ Sour Cream
  • 4 chicken breasts (approximately 3 pounds)
  • Salt and pepper to taste

Vegetable Chicken Breast Directions

  • Preheat oven to 375F.
  • Cut carrot, broccoli, cucumber and mushrooms into 1 inch pieces.
  • Place in blender or food processor and pulverize until a coarse powder. Set aside in a large mixing bowl.
  • Crush saltines into food processor, and add seasoning and flour. Taste before using to see if needs more seasoning, salt and/or pepper.
  • Turn on blender until all ingredients are mixed well. Add this mix into vegetables and fold all ingredients together.
  • Spread 2 tablespoons sour cream on one side of chicken. Spoon vegetable mix onto chicken and pat into sour cream. Flip and repeat on the other side. Be generous.
  • Gently place on lightly greased baking sheet or dish.
  • Bake at 375F for 30 or 40 minutes.  For the last 5 minutes, broil to give breading a toasted color. It is important to cook chicken to 165F inside.
  • Use a spatula to remove chicken and vegetable crust and place directly onto serving plate.