It was really yum, but I think in the future when we make it we should have a side of spaghetti or pasta with sauce. I really recommend this one! It weighs in at 3 old WW pts. (shocking!)
Ingredients:
• Vegetable oil spray
• 4 slices whole-wheat bread for bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese
• 1-1/2 tablespoons finely snipped fresh Italian (flat leaf) parsley
• 1-1/2 teaspoons paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crumbled
• 1/2 cup low-fat buttermilk
• 6 (4 ounces each) boneless, skinless chicken breast halves, all visible fat removed
Directions:
- Preheat oven to 450 degrees F. 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.
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| Mmmm. And yes, it's on our fine Chinet paper plates! :) |
Brilliant! Sounds like something fun to try. I wish I had more veggie side recipes, don't you?
ReplyDeleteYes. I'm just such a picky eater when it comes to veggies. I try and expand my tastes, but it all comes back to delicious starchy potatoes!
ReplyDeleteThat looks really good! Feel free to bring your favorite work buddy leftovers anytime! ;)
ReplyDelete