Parmesan Chicken

John made this for me last week, while I was shredding. It was really good- nice and crispy. The only thing I would suggest is baking it on a cooling rack over a cookie sheet- the bottom side got a little soggy and wasn't as crispy as the top. Otherwise- delish! We had this with a side of peas.

Parmesan Chicken
Kitchen Parade

6 Servings

3 tbsp Dijon Mustard
1 tsp white wine vinegar
1/2 tsp salt
1/2 tsp pepper

1 1/2 English Muffins (we used wheat bread)
3/4 cup grated parmesan cheese
1/4 tsp additional pepper
1 tbsp melted butter
6 boneless, skinless chicken breasts (about 6 oz each) (we used turkey breasts)

1- Whisk together dressing ingredients in a low, flat dish suitable for dipping chicken breasts.
2- Process the English muffin halves in food processor until finely ground. Add parmesan, pepper and butter and pulse two or three times until well blended.
3- Transfer coating mixture to a second low-flat dish. Dip each breast in the dressing, then the coating, covering completely with each.
4- Place on a baking sheet and bake 450F for 15-20 minutes. Serve hot or cold.

Nutrition Estimate Per Serving:
300 Calories (26% from fat)
46 g protein
8 g Total Fat
4 g Saturated Fat
2g Mono Fat
8g Carbs
1g Fiber
222mg Calcium
3mg Iron
693mg Sodium
114mg Cholesterol

Weight Watchers: 6 Points

Anonymous –   – (May 5, 2009 at 9:59 PM)  

yummy! I love parmesan chicken. It's one of the first things I learned to cook!

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