Baked Chicken Parmesan

4 May

This is a healthy version of chicken parmesan that I found at Taste and Tell. I won’t claim that it tastes as good as the full-fat version but it was very good.  I love wheat bread but I was unsure of it making good bread crumbs for this chicken.  I was happily surprised at how close they tasted to regular bread crumbs with just a bit of a nutty, earthy taste.  I removed the crust before whirling the bread in my food processor but feel free to leave them on.

My chicken baked a little faster than the stated 20 minutes but my oven seems to bake hotter than most but I would still keep a close eye on these to make sure they don’t get dry. Baking the chicken on a cooling rack helps crisp the coating making it taste more similar to a traditional chicken parmesan. 

We served this chicken alongside linguine with jarred marinara sauce to make it a quick weeknight meal.  The original recipe served this with spaghetti squash but we aren’t big fans here so we stuck with tradition.

Baked 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 or egg whites
6 boneless, skinless chicken breast halves, all visible fat removed

1. Preheat oven to 450F. Lightly spray a rectangular baking sheet and a slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
2. 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.
3. 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 5 minutes or until done.

Recipe linked to Everyday Sisters Sharing Sunday!

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2 Responses to “Baked Chicken Parmesan”

  1. Deborah May 9, 2011 at 5:56 pm #

    I so glad that you liked this! It’s been forever since I made it – now I’m wanting to make it again!

  2. Meg's Everyday Indulgence May 9, 2011 at 6:23 pm #

    It was great! This is one of my dad’s favorite meals and he was very jealous (they live hundreds of miles away).

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