Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: 4 servings - 1 chicken breast each.
Recipes
Oven-Fried Parmesan Chicken
| Nutrition Information | |
| Calories: | 246 |
| Total Fat: | 3.8g |
| Saturated Fat: | 1.6g |
| Trans Fat: | |
| Cholesterol: | 54mg |
| Sodium: | 254mg |
| Carbohydrates: | 22g |
| Dietary Fiber: | 1.2g |
| Sugars: | 6g |
| Protein: | 28g |
| Vitamin A: | 333iu (6%) |
| Vitamin C: | 1.9mg (3%) |
| Calcium: | 238mg (23%) |
| Iron: | 2mg (11%) |
4 boneless skinless chicken breast halves
1 cup nonfat plain yogurt
3/4 cup plain bread crumbs
4 tablespoon parmesan cheese
2 tablespoon all purpose flour
1 teaspoon paprika
1/8 teaspoon cayenne pepper
Preheat oven to 450° F.
Combine bread crumbs, cheese, flour and spices in a shallow pan or medium-sized mixing bowl. Place yogurt in a shallow bowl.
Rinse chicken breasts in cold running water, remove skin and excess fat and pat dry.
Dip one side of the chicken into yogurt, then dip into the breading mixture. Press down firmly so the breading sticks to the chicken.
Place the chicken breaded side up on a lightly oiled pan; spray the top of the chicken well with vegetable oil cooking spray. Bake the chicken until done, about 25-30 minutes.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!