Originally published as Chicken Cutlets in Quick Cooking December 2000, p14
Cathy Kierstead of Easton, Maine keeps baked chicken moist and juicy with a golden coating of bread crumbs, wheat germ and Parmesan cheese. "If you like a crunchier coating, substitute cornflake crumbs," she suggests.
Flatten chicken to 1/2-in. thickness. In a shallow dish, combine the bread crumbs, Parmesan topping, wheat germ, basil and garlic powder. Place the yogurt in another shallow dish. Dip chicken in yogurt, then coat with the crumb mixture.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spritz chicken with butter-flavored spray. Bake, uncovered, at 350° for 20-25 minutes or until the juices run clear.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 257 | ||
Calories from Fat: 36 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 72.7mg | 22 % | |
Sodium 302mg | 10 % | |
Potassium 455.1mg | 12 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 18.6g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 257
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