Skip to main content

Baked Chicken Parmesan Lightened Up



It’s chilly ~ and rainy ~ and the oven was turned on last night ~



This chicken is double-dipped, then baked to a crisp!




The high calorie count and fat in Chicken Parmesan was replaced here with big flavors from a crust of dried herbs, a little grated Parmesan and whole-wheat breadcrumbs. 



Dipping the chicken in buttermilk gave it a moist tenderness.  After being coated in the breadcrumb mixture, the chicken is placed on a cooling rack inside a baking sheet, allowing the heat to circulate around it, assuring a crisp crust.








 We really like this version of Chicken Parmesan. It’s lightened up considerably; however, you still have the taste of a fried crunchy coating without all the fat and calories! 





Light Baked Chicken Parmesan



Ingredients:



Cooking oil spray

4 slices whole-wheat bread

¼ cup grated Parmesan cheese

2 teaspoons sweet paprika

1 teaspoon garlic powder

2 teaspoons dried parsley

½ teaspoon dried thyme

½ cup low-fat buttermilk

4 boneless, skinless chicken breasts



Method:



Preheat oven to 450 degrees.

Lightly spray a baking sheet and a cooling rack with cooking spray.

Place rack on baking sheet and set aside.

In a food processor, process the bread into fine crumbs.

Pour into a shallow bowl and add Parmesan, garlic powder, parsley and thyme.

Pour the buttermilk into a shallow bowl.

Dip the chicken into the buttermilk, shake off the excess.

Dredge in the crumbs.

Place chicken on the rack.

Lightly spray each breast with cooking oil spray.

Bake for 15 minutes.

Turn over and bake another 15 minutes, or until no longer pink in the center.

Serve





Delicious!





Comments

  1. I bake ours as well. Though I love to fry it, I HATE the smell of grease afterward. So I go with bake.

    ReplyDelete
  2. Pam, Laurie bakes all of our lightly breaded or coated chicken. She uses seasoned panko or Italian breadcrumbs with a bunch of spicy spices... The chicken is always moist. I like your recipe too. Thanks and Take Care, Big Daddy Dave

    ReplyDelete
  3. Buttermilk does miracles on chicken. Love this lightened up version Pam.
    Sam

    ReplyDelete
  4. I always think you make the best chicken's food.Always tasted and delicious:)

    ReplyDelete
  5. Perfect, Pam! Thanks for sharing this! It will have a try here.

    ReplyDelete
  6. Yes mam, Pam......you made my tummy growl. lol... One look at this yummy chicken, has made me hungry!!

    I'm tired of eating potato soup with Sam, and I'm in great need of a delicious dish like this one!!

    thanks for sharing!!

    ReplyDelete
  7. Pam, This lightened up version of Chicken Parm looks wonderful. moist and juicy. I can't wait to try this one.

    ReplyDelete
  8. What a miserable day this is! We had to turn the air conditioning off and the heat back on :(

    Your lightened chicken looks beautifully crusty on the outside and moist on the inside!

    ReplyDelete
  9. I am enjoying this weather, where I don't mind turning on the oven. This looks delicious. You are being so faithful to your commitment to lighten things up. Bravo.

    Fondly,
    Glenda

    ReplyDelete
  10. It has a great looking crust Pam and the flavor pack sounds very good.

    ReplyDelete
  11. A fantastic idea. That chicken must taste really good.

    Cheers,

    Rosa

    ReplyDelete
  12. Looks scrumptious and I love the seasoning in this recipe and the idea of using the buttermilk. Thanks for another great recipe, cher!

    ReplyDelete
  13. We are trying to watch what we eat, and this looks like another tasty recipe to add to the list!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews