Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

BAKED CHICKEN PARMESAN




Source of Recipe


American Heart Association


List of Ingredients




Serves 6
Vegetable oil spray

6 boneless chicken breast fillets (approximately 4 ounces each), skinned, all visible fat removed

4 slices whole-wheat bread

3/4 teaspoon garlic powder

1 1/2 teaspoons paprika

6 tablespoons grated Parmesan cheese

1 1/2 tablespoons finely chopped parsley

1/2 teaspoon thyme

1/2 cup low-fat buttermilk

2 tablespoons acceptable margarine, melted



Recipe



Preheat oven to 4500F. Lightly spray with vegetable oil spray a rectangular baking sheet and a rectangular cake-cooling rack of a slightly smaller size.

Place rack onto baking sheet. Set aside.

Rinse chicken and pat dry. Set aside. Place bread in blender or the work bowl of a food processor. Process into fine crumbs.

Pour crumbs into a shallow bowl. Add garlic powder, paprika, cheese, parsley and thyme. Stir to mix well.

Pour buttermilk into a shallow bowl.

Dip fillets into buttermilk, shake off excess and then dip into crumbs.

Place fillets on prepared rack. Drizzle each with a teaspoon melted margarine.

Bake 15 minutes; turn fillets over and bake 10 minutes more.