4 Serves
83 Mins
Preheat your oven to 190°C.
Place the croutons into a plastic bag and crush them into fine crumbs using a rolling pin, then transfer the crumbs to a pie plate.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
168 µg / 400 µgCalcium
191 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
367 mg / 1,250 mgPotassium
494 mg / 4,700 mgSodium
1234 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
7 g / 28 gSugar
23 g / 50 gSaturated Fat
4 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
113 gAlcohol
0 g
Pour the milk into a separate shallow bowl.
Dip each piece of chicken into the milk, ensuring it is well-coated, then press firmly into the crushed croutons to coat evenly.
Arrange the coated chicken pieces on a baking dish and bake for 60 minutes or until the internal temperature reaches 74°C.
25
g95
g20
g
Yemeni
