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!





13 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

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