Southern Fried Fitness Recipe Box
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Parmesan Chicken
    Ingredients
  • 1/2 cup shredded parmesan cheese
  • 3/4 cup panko bread crumbs
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon garlic powder, divided
  • 4 teaspoons whipped butter or lower-fat margarin (8 grams fat per tablespoon)
  • 2 teaspoons white wine (beer or chicken broth can also be used)
  • Canola cooking Spray
  • 4 boneless, skinless chicken half-breasts (not frozen)
  • 2 tablespoons light cream cheese
  • 1/2 cup fat-free half-and-half (low-fat milk can be used)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon parsley flakes (fresh chopped parsley can be substituted)
    Directions
  • Preheat oven to 375 degrees. In a small mixing bowl, combine Parmesan, panko, Italian herb seasoning and 1/2 teaspoon garlic powder. Add butter to bowl and microwave on low just until melted. Drizzle melted butter and wine over the top of Parmesan topping mixture and stir to blend well. Coat an 11-by-7-inch baking dish (or similar) with canola cooking spray; lay chicken breasts out evenly in the dish. Cover the tops of chicken breasts with the crumb mixture. Coat the top of the topping with canola cooking spray. Bake, uncovered, 35 minutes or until chicken is cooked throughout and lightly browned (cut into the thickest part of one of the breasts to test for doneness). In the last 15 minutes of baking, combine cream cheese with 3 tablespoons of the half-and-half in a small, nonstick saucepan over medium heat, stirring often. When mixture is smooth, whisk in remaining half-and-half and the remaining garlic powder, pepper, sage and parsley. Heat sauce over medium heat for a few minutes or until hot. Remove from stove and cover the saucepan to keep warm. Spoon some sage sauce over each piece of chicken before serving.