Parmesan Chicken
Serve with your favorite garden salad and crusty French Bread.

Servings: 2

• 1 tablespoons Dijon mustard
• 1/4 teaspoon white wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 skinless boneless chicken breast halves (4 to 5 ounces each)
• 1/4 cup panko (course bread crumbs)
• 1/4 cup finely grated Parmigiano Reggiano
• Parchment paper
• Cooking oil spray

Preheat oven to 450°F and line a baking sheet with parchment.
Whisk together mustard, vinegar, salt in a large bowl and add chicken breasts, tossing to coat well.

Add cheese, pepper and bread crumbs and combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Spray lightly with cooking oil spray. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

Per Serving: 235 Calories; 5g Fat (21.3% calories from fat); 2g Saturated Fat; 38g Protein; 6g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 527mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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