I think it's fair to say that granola and an animal protein seem like an unlikely pairing at first, but trust me on this one. Instead of the traditional breadcrumbs used for coating chicken breasts, I opted to use our rosemary granola to add a more flavorful crunch. The rosemary's savory aroma pairs remarkably with the succulent, baked chicken, with hints of brown butter and sweet honey to bring it all together.
I was a little surprised at first too, but the granola truly makes a typical chicken breast far more interesting.
- Two boneless chicken breasts
- 1/2 cup of flour
- 1 egg, beaten
- 2 oz bag of rosemary granola
Preheat the oven to 400 degrees. In a food processor, pulse the rosemary granola until crushed.
Set up a station of three dishes: one with flour, one with the beaten egg, and one with the crushed granola. Take each chicken breast and dip into the flour, then egg, and coat with the crushed granola.
Bake on a parchment-lined baking sheet for 25 minutes. Remove from the oven and let rest for 10 minutes. Serve with sides such as roasted carrots, a dressed salad, or grains.