Chef A has moved away from soups with today’s episode. I loved all those soups, but I’m ready for something new, how about you?

This week, she’s showing us how to make a Cajun chicken breast. She uses crushed croutons as a breading for the chicken (and she looks like she’s having a lot of fun pounding those croutons!)

A suggestion if you’re going to crush your own croutons. Instead of using a Ziploc baggie that you’ll use once and throw away, reuse a lining bag from a box of cereal or crackers.

Prep time: 15 minutes 

Total time:30 minutes


  • *chicken breasts
  • 2 tbsp all purpose flour
  • 1-1.5 tsp cajun seasoning
  • 1 egg
  • water
  • seasoned croutons
  • 1 tbsp olive oil
  • 1 tbsp butter
*For this recipe, you will need Chef A's basic chicken breast prep. Flatten a chicken breast (holding a paper towel between the chicken and your palm), and slice evenly through the breast so it's a thin piece.

Cooking directions

  1. In a bowl, mix the flour and cajun seasoning thoroughly
  2. Coat the raw chicken breasts with the flour mixture on both sides
  3. In a separate bowl create an egg wash: Combine one egg with a little water and beat until frothy
  4. Create a chicken breading: Put the croutons into a zip-lock bag and crush them until they become fine crumbs
  5. Empty the crumbs into a third bowl
  6. Take the flour-coated chicken breasts and cover with the egg wash on both sides
  7. Toss the same chicken breasts into the bread crumbs until coated on both sides
  8. Add 1 tbsp of olive oil with 1 tbsp of butter into a sauté pan
  9. Place the breaded chicken breasts into the pan
  10. Cook for 3 minutes on each side
  11. Plate the chicken and enjoy!

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