CHICKEN PARMESAN

Chicken Parmesan

 

vegetable oil spray
4 slices whole wheat bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 1/2 tablespoons finely snipped fresh parsley
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low fat buttermilk
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible
fat removed

Preheat oven to 450F. 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. 6 servings.

Calories: 209, Protein: 38 g, Sodium: 303 mg, Cholesterol: 68 mg, Fat: 1 g,
Carbohydrates: 11 g
Diabetic exchanges: 3/4 Bread/Starch; 4 low fat meat