Baked Chicken Parmesan

Diabetic Chicken Recipes

Try this baked chicken parmesan for a great dinner idea. This is a classic that the whole family will enjoy.

This diabetic chicken recipes come complete with nutrition information and printer friendly copy.

So if you are counting calories you can be sure to stay within your diet guidelines for this meal.

Below you will see a list of ingredients and step by step instructions. 

Baked Chicken Parmesan

This wonderful baked chicken recipe is quick and easy. You just need a few ingredients so you can make this main dish tonight and it also makes great leftovers.  Serve this with a salad and whole wheat pasta to complete this diabetic friendly recipes.

Recipe Type

Main Dish, Poultry

Degree of Difficulty

Easy

Yield

6 servings

Ingredients

Vegetable oil spray

4 slices whole-wheat bread

1/4 cup plus 2 tablespoons grated Parmesan cheese

1-1/2 tablespoons finely snipped fresh parsley

1-1/2 teaspoons paprika

3/4 teaspoon garlic powder

1/2 teaspoon dried thyme, crumbled

1/2 cup nonfat or low-fat buttermilk

Vegetable oil spray

6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

Directions

Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.

Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Source: Diabeticgourmet.com

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Nutritional Information - Baked Chicken Parmesan

Calories: 209 ;

Protein: 38 g ;

Fat: 1 g ; 

Sodium: 303 mg; 

Cholesterol: 68 mg ;

Carbohydrates: 11 g 

Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat



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