Low Fat Bread Crumb Chicken Food

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

BAKED GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

HELLMANN'S PARMESAN CRUSTED CHICKEN (LOW-FAT VERSION)

Steps:

• Combine mayonnaise and cheese.
• Spread on chicken, then sprinkle with bread crumbs.
• Bake at 425 degrees for 20 minutes.

DIABETIC BEST EVER LOW-FAT BAKED CHICKEN

Steps:

• Pre-heat oven to 375.
• Mix bread crumbs, cheese and seasoning in shallow bowl.
• Dip each chicken breast in melted margarine (or spray with Bacel Topping Spray), then in bread crumb mixture.
• Place each breast on baking sheet sprayed with nonstick cooking spray.
• Bake for approximately 20-30 minutes or until golden brown and cooked through.

LOW FAT BREAD CRUMB CHICKEN

Steps:

• Heat oven to 450 degrees. Place a rack on a baking sheet sprayed with nonstick spray.
• Whisk together egg whites and mustard.
• Blend bread crumbs, Italian seasoning and cheese in another bowl.
• In a third dish, place flour.
• Coat chicken with flour, shaking off excess, dip in egg mixture and then in bread crumb mixture.
• Bake at 450°F for 15 minutes, turn over and bake another 10 minutes.
• Turn oven to broiler and cook for 1 minute.
• Serve with heated marinara sauce if desired.

CHICKEN PARMESAN - LOW FAT

Steps:

• Remove any clinging fat from the chicken and discard; wash and pat dry.
• Lay chicken between sheets of waxed paper- I save cereal box liners for this purpose; gently pound with the fleshy part of your fist (or a meat mallet) to flatten slightly.
• Rub all over with Italian dressing& let it sit while measuring out the remaining ingredients.
• Combine bread crumbs and seasonings on a piece of wax paper.
• Spray a large non-stick frying pan with cooking spray and place over medium heat.
• When hot, dredge dressing coated breasts through the bread crumb mixture and sauté until golden, about 5- 8 minutes per side.
• Spoon some spaghetti sauce on top of each breast, sprinkle with Parmesan& top with mozzarella; cover pan and continue to cook over medium heat until sauce is hot and cheese melts, about 3-5 minutes.