Baked Parmesan Chicken
Don't deny yourself this Italian classic. Save calories and guilt by baking instead of frying.
| Nutrition Information | |
| Calories: | 280 |
| Total Fat: | 6g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 75mg |
| Sodium: | 420mg |
| Carbohydrates: | 22g |
| Dietary Fiber: | 1g |
| Sugars: | 4g |
| Protein: | 34g |
| Vitamin A: | 118.8iu (2%) |
| Vitamin C: | 2.1mg (3%) |
| Calcium: | 240mg (24%) |
| Iron: | 2.1mg (11%) |
Ingredients
Bread crumbs and Parmesan cheese give chicken a crispy, savory coating. You save 155 calories and 11 grams of fat with this recipe as compared to 1 fried chicken breast.
- 4 boneless skinless chicken breasts
- 1 cup nonfat plain yogurt
- 3/4 cup plain bread crumbs
- 4 Tbsp. Parmesan cheese
- 2 Tbsp. all-purpose flour
- 1 tsp. paprika
- Pinch of cayenne pepper
Instructions
- Place chicken breast halves in yogurt and refrigerate while getting the rest of the items ready. Mix the rest of the ingredients together in a medium-sized mixing bowl.
- Preheat oven to 425 F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
- Coat each piece of chicken well with yogurt and dredge in crumb mixture, pressing down well on both sides and turning over several times to get a thick coat of crumbs.
- Place chicken on baking sheet and lightly spray the top with nonstick cooking spray. Bake breasts for 15-20 minutes or until chicken is fork tender and juices run clear.
Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for DietsInReview.com
Total Preparation & Cooking Time: 35 min. (15 Prep, 20 Cook)
User Feedback
(Page 1 of 1, 1 total comments)Discoveries
This was tasty and stayed juicy because of the yogurt. The whole family (9yr and 1 yr old) loved it and we paired it with pasta. Will be making it a regular meal since it was so easy to make and liked by all!
posted Jun 20th, 2010 8:02 pm