Tips and Tidbits

Yield: 6 serving
209 calories
11 g carbohydrates
1 g fat
68 g cholesterol
303 mg sodium

Diabetic food exchange:
3/4 starch, 4 low-fat meat

Baked Chicken Parmesan

vegetable oil spray
4 slices whole wheat bread
1/4 cup + 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
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

Preheat oven to 450F. 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.