Baked Parmesan Chicken
Photography Courtesy American Heart Association and the American Diabetes Association
Featured in March/April 2021
Ingredients
Cooking spray
1 large egg
1 tablespoon water
2 teaspoons olive oil
⅓ cup finely crushed low-sodium, whole grain crispbread
⅓ cup shredded or grated Parmesan cheese
2 tablespoons minced fresh parsley
½ teaspoon ground oregano
¼ teaspoon black pepper
4 skinless, boneless chicken breasts (about 4 ounces each), all visible fat discarded, flattened to ¼-inch thickness
Instructions
- Preheat oven to 400°F. Lightly spray a 13×9×2-inch baking dish with cooking spray.
- In a shallow dish whisk the egg, water, and oil. In a separate shallow dish or pie pan stir together the crispbread, Parmesan cheese, parsley, oregano, and pepper.
- Dip the chicken in the egg mixture, then in crumb mixture, turning to coat at each step and gently shaking off any excess. Using fingertips, gently press the coating mixture so it adheres to the chicken. Arrange the chicken in a single layer in the baking dish. Lightly spray the chicken with cooking spray.
- Bake 15 to 18 minutes or until chicken is no longer pink in the center and the coating is golden brown. Makes 4 servings.
Recipe courtesy the American Heart Association and the American Diabetes Association.
