8 (4 ounces each) chicken breast cutlets (or cut 8 ounce breast halves in half)
Preheat oven to 450°. Line a baking sheet with nonstick release foil and lightly with spray with oil.
Combine breadcrumbs and parmesan cheese in a bowl. Dip the chicken in buttermilk, then dip into breadcrumb mixture. Pat to adhear well. Place on baking sheet and repeat with the remaining chicken.
Generously spray olive oil spray on top and bake in the oven for 20 minutes. Turn chicken over, spray lightly with oil and bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted. Serve with a green salad.
* COOKS NOTE: If you like more crunch use a mixture of breadcrumbs and panko that has been processed or pulsed to a finer texture in a food processor.
Per Serving: 232 Calories; 5g Fat (19.8% calories from fat); 1g Saturated Fat; 33g Protein; 12g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 647mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
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