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
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
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.