Oven Fried Chicken and Gravy...

The chicken part of this recipe is my version of the one mentioned on Biggest Loser this week. I've just done it my way since they didn't go into any details about how they did it.

This recipe is for two pieces of chicken and I'm not adding the nutrition count at the end (you can do that for yourselves).

3 slices Whole Wheat Light Bread
1/2 tablespoon extra virgin olive oil

1 egg white whipped to foamy state

salt and pepper to taste

Preheat oven to 350 degrees.

Toast the bread and let it set out over night to get hard and crispy. Place bread slices in a food processor and pulse until all pieces are ground. Continue grinding until almost the consistency of flour. Add salt and pepper.

Dip chicken in egg whites and then coat with bread crumbs.

Pour olive oil into a baking dish. (I lined mine with Reynold's Wrap Release so that I wouldn't have to scour the baking dish afterward.) With my hand I spread the olive oil all over the bottom of the pan. Place the chicken in the pan and put it in the oven. Half way through cooking flip the chicken over and bake on the other side. Times will vary depending on the chicken. Boneless chicken will cook quicker than bone in chicken. My guess is 20 minutes on each side for boneless and 30 minutes on each side for bone in.

GRAVY:

Scrape/pour the drippings from the chicken into a small skillet. Turn heat on medium and allow the drippings to get warm. Add 1 tablespoon of flour and stir to make a roux. Continue cooking until roux becomes a little brown. Add approximately 1/2 cup of your favorite light milk stirring constantly to keep from lumping. If gravy is too thick add more milk. If it's too runny cook for a little while and it will thicken up.