Baked Parmesan Crusted Chicken

Parmesan chicken is one of my favorite dishes, but I rarely eat the full-fat, fried version.  Whole wheat panko breadcrumbs and fresh herbs create a flavorful, healthy alternative.  Serve with your favorite marinara sauce and pasta; if you’re really looking to save calories, opt for spaghetti squash.


1 C Dry Whole Wheat Panko Bread Crumbs
1/3 C Freshly Grated Parmesan Cheese
1/2 tsp Paprika
1/2 tsp Garlic Salt
1/2 tsp Red Pepper Flakes
Freshly Ground Black Pepper
2 T Chopped Parsley
2 T Chopped Basil
1/2 C Low-Fat Buttermilk or 2% Milk
2-4 Boneless, Skinless Chicken Breasts


1. Preheat oven to 350 degrees F. In a medium bowl, stir together Parmesan, paprika, garlic salt, red pepper flakes, pepper, parsley and basil.
2. Pour milk into another bowl. Dip the chicken in milk, then press into breadcrumb mixture.
3. Place chicken on a baking sheet coated with nonstick cooking spray, arranging pieces so they don’t touch. Bake 40-45 minutes until fully cooked and golden.

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