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Baked Chicken Parmesan

Heart.Foods's picture
  Vegetable oil spray 1
  Skinless boneless chicken breast fillets 6 , all visible fat removed
  Whole wheat bread slices 4
  Garlic powder 3⁄4 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Parmesan cheese 6 Tablespoon, grated
  Chopped parsley 1 1⁄2 Tablespoon
  Thyme 1⁄2 Teaspoon
  Low fat buttermilk 1⁄2 Cup (8 tbs)
  Acceptable margarine 2 Tablespoon, melted
  Margarine 2 Tablespoon, melted

Preheat oven to 450° F.
Lightly spray a rectangular baking sheet and a rectangular cake-cooling rack of a slightly smaller size with vegetable oil.
Place rack onto baking sheet.
Set aside.
Rinse chicken, pat dry and set aside.
In a blender or the work bowl of a food processor fitted with a metal blade, process bread into fine crumbs.
Pour crumbs into a shallow bowl.
Add garlic powder, paprika, cheese, parsley and thyme.
Stir, mixing well.
Pour buttermilk into a shallow bowl.
Dip fillets into buttermilk, shake off excess liquid and then dredge in crumbs.
Place fillets on prepared rack.
Drizzle each with a teaspoon melted margarine.
Bake 15 minutes; turn fillets over and bake 10 minutes more, or until done.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 373 Calories from Fat 206

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 14.8 g74%

Trans Fat 0 g

Cholesterol 61.2 mg20.4%

Sodium 1455.5 mg60.6%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.1 g4.5%

Sugars 1.8 g

Protein 33 g67%

Vitamin A 45.1% Vitamin C 51%

Calcium 109.9% Iron 12.4%

*Based on a 2000 Calorie diet

Baked Chicken Parmesan Recipe