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Baked Parmesan Chicken
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Baked Parmesan Chicken

Course Main Course
Author American Heart Association and the American Diabetes Association

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 from the American Heart Association and the American Diabetes Association.