Crumbed Chicken Breasts

This is not the healthiest meal around but it is very tasty and oh so moreish.  Pair it with a crisp green salad and vinaigrette dressing for a healthier touch and then just for good measure, a few crispy chips (French fries).

Crumbed Chicken Breasts


3 chicken breasts sliced through butterfly style
Spice / herbs of choice
3 cups bread crumbs
2 eggs
2 tbsp water


  1. Sprinkle the breasts with your choice of spice or herbs.  I used powered chicken stock and vegetable spice.
  2. Place the bread crumbs in a shallow bowl.
  3. Beat the eggs with the water in a shallow bowl.
  4. Coat both sides of the chicken pieces in the bread crumbs, then in the egg and back into the breadcrumbs.
  5. Heat a little oil in a pan (just enough to cover the bottom) over a medium heat and fry the breasts until golden brown on both sides.

12 thoughts on “Crumbed Chicken Breasts

  1. A favourite in any household…a little twist… I coat the chicken in egg, then coat in grated parmesan cheese, then in egg again then spiced breadcrumbs…nothing like an extra double coating…try it..I’m sure you’ll like the extra favour! xx

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