Parmesan Chicken
Reminiscent of fried chicken, this version has much less fat and far more flavor.
Olive oil or olive oil spray
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/4 cup nonfat plain yogurt
1/4 cup wheat germ
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper
1/8 teaspoon paprika
Preheat oven to 400°F. Lightly coat baking sheet with cooking spray.
Place a chicken breast between 2 sheets of plastic wrap or place in a plastic bag; flatten it to a 1/2-inch uniform thickness. Repeat with remaining chicken.
Pour yogurt into small, flat bowl.
In a separate, small, flat bowl, stir together wheat germ, Parmesan, basil, thyme, pepper, and paprika.
Dip each chicken breast into yogurt, turning to moisten both sides. Lay chicken in wheat germ-Parmesan mixture and press gently; turn to coat other side, again pressing gently. Place on prepared pan.
Bake for 5 minutes; turn and bake for about 4 minutes or until chicken is crispy and thoroughly cooked.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories150
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Calories from Fat16%
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Total Fat3g
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Saturated Fat1g
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Total Carbohydrate5g
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Protein27g
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Sugars2g
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Cholesterol69mg
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Dietary Fiber1g
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Sodium230mg
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- DAILY VALUE
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Vitamin A2%
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Vitamin C2%
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Calcium8%
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Iron8%
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- DIETARY EXCHANGES
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Starch/Bread0.5
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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