Parmesan Parsley Chicken
Serve this heart smart chicken recipe with your favorite vegetables or salad.

Servings: 6

• Vegetable oil spray
• 4 slices whole-wheat bread for bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese
• 1-1/2 tablespoons finely snipped fresh Italian (flat leaf) parsley
• 1-1/2 teaspoons paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crumbled
• 1/2 cup low-fat buttermilk
• 6 (4 ounces 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.

Per Serving: 158 Calories
3g Fat (17.7% calories from fat), 1g Saturated Fat
29g Protein
2g Carbohydrate
trace Dietary Fiber
70mg Cholesterol
169mg Sodium
Exchanges: 0 Grain (Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

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