Parmesan Parsley Chicken

Parmesan Parsley Chicken

Vegetable oil spray
4 slices whole-wheat bread for bread crumbs
1/4 C. plus 2 T. grated Parmesan cheese
1-1/2 T. finely snipped fresh Italian (flat leaf) parsley
1-1/2 tsp. paprika
3/4 tsp. garlic powder
1/2 tsp. dried thyme, crumbled
1/2 C. low-fat buttermilk
6 (4 oz. each) boneless, skinless chicken breast halves, all visible fat removed

Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs. Pour buttermilk into a shallow bowl. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Yield: 6 servings
Calories: 158
Fat: 3g
FIber: 0g

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