Toffee Crusted Chicken Breast

Toffee Crusted Chicken Breast

Made with:

HEATH Toffee Bits, medium grind (Item# 60550)


3 cups (15 oz.) all-purpose flour
18 whole (32 oz.) eggs
4 cups (1 lb.) plain dry bread crumbs or plain panko bread crumbs
2 cups (10 oz.) HEATH Toffee Bits, medium grind (Item# 60550)
2 tsp. white pepper
1 tsp. salt
24 (6 oz. each) boneless, skinless chicken breast


    1. Heat convection oven to 325°F (standard oven: 375°F). Line sheet pans with aluminum foil.
    2. Place flour in shallow dish. In another shallow dish, whisk eggs slightly; set aside. Stir together bread crumbs, HEATH Toffee Bits, pepper and salt in large shallow dish. Coat chicken breast in flour, shaking off excess, then dip in egg (letting excess drip off). Repeat this step. Dredge in bread crumb mixture, turning twice and patting to adhere. Place coated chicken breasts on prepared sheet pans.
    3. Bake 20 to 35 minutes* or until juices are clear and chicken breasts are golden brown.
    *If using convection oven, rotate sheet pans one-half turn (180°) after 10 minutes of baking.
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