Baked Chicken Parmesan
Low Fat Recipe
Boneless skinless chicken breast halves dipped into buttermilk and then in a crumb mixture made with whole wheat bread, Parmesan, fresh parsley, paprika, garlic and thyme.
4 slices whole wheat bread
1/4 cup plus 2-tablespoons grated Parmesan cheese
1-1/2 tablespoons finely snipped parsley>
1-1/2 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup non-fat or low-fat buttermilk
6 boneless, skinless chicken breasts halves
(about 4 ounces each), all visible fat removed Vegetable oil spray
Preheat oven to 450-degrees.
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.
Keep Buttermilk Powder on hand for all buttermilk emergencies! Hoosier Hill Farm makes a premium buttermilk powder that is pure dehydrated buttermilk from Wisconsin, the dairy state. Perfect for salad dressings, pancake mixes, or any recipe that calls for buttermilk.
Recipe makes 6 servings Baked Chicken Parmesan.