Serves: 4
Total Calories: 311

4 boneless, skinless chicken breasts flattened
juice from 2 orange
2 tablespoons grated orange peel
2 cups whole wheat* bread crumbs
2 tablespoons poppy seeds
2 teaspoons ground cumin
6 cloves garlic pressed
cayenne pepper to taste
sea salt to taste
1 cup whole wheat pastry flour

1. Rinse the chicken and pat dry. Place in a shallow bowl with the orange juice and marinate in the refrigerator for 1–2 hours. (The acids in the juice will tenderize the chicken.)

2. In a shallow dish, combine the orange peel with the bread crumbs, poppy seeds, cumin, garlic, cayenne, and salt. Place the flour in a separate shallow dish. Dredge the chicken in the flour, shaking off the excess. Then dip in the orange juice marinade and roll in the bread crumb mixture. Place in a lightly oiled 9-x-13-inch baking dish, cover tightly with aluminum foil, and bake in a preheated 450°F oven for 15 minutes.

3. Reduce the heat to 350°F. Remove the foil, turn the chicken pieces over, and bake, uncovered, for 20 minutes more, or until the chicken is tender and the juices run clear when pierced with a fork. Serve hot.

*To make bread crumbs, tear four slices of whole-grain bread into pieces, place in a blender or food processor, and process into fine crumbs. Freeze any leftover crumbs.

Nutritional Facts:

Serves: 4
Total Calories: 311
Calories from Fat: 34

More Recipes from the For the Love of Garlic Cookbook:
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Stephen's Garlic-Herb Baked Chicken
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The Artist's Poached Chicken
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