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Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Baked Chicken Parmesan Servings: 6 Ratings Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

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 Recipe Continues Below Advertisement 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. Calories: 209 Protein: 38 g Sodium: 303 mg Cholesterol: 68 mg Fat: 1 g Carbohydrates: 11 g Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: