Chicken Parmesan Recipe - Baked Chicken Parmesan Recipes

Ingredients:
5 tablespoons Unsalted Butter -- melted
1 tablespoon Dijon Mustard
3/4 cup Dried Bread Crumbs
1/2 cup Parmesan Cheese
2 tablespoons Parsley, Fresh -- chopped
1 teaspoon Dried Basil
8 Whole Chicken Thighs Without Skin

Directions:
Preheat the oven to 400F. Lightly grease a 9" x 15" baking dish. In a shallow bowl, combine the butter with the mustard. In another shallow bowl, blend together the bread crumbs, cheese, parsley, and basil. Dip the chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. Bake, uncovered for 45 minutes.

Ingredients:
vegetable oil spray
4 slices whole wheat bread
6 tablespoons grated Parmesan cheese
1 1/2 tablespoon parsley, finely snipped
1 1/2 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup low fat buttermilk
6 boneless, skinless chicken breast halves, all visible fat removed

Directions:
Preheat oven to 450F. Lightly spray a rectangular baking sheet and slightly smaller broiler or cooling rack with vegetable oil spray. Put rack on top of baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Add Parmesan, parsley, paprika, garlic powder and thyme; combine with 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 rack.

Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken and bake for 30 minutes longer, or until done.

Calories: 209, Protein: 38 g, Sodium: 303 mg, Cholesterol: 68 mg, Fat: 1 g, Carbohydrates: 11 g Diabetic exchanges: 3/4 Bread/Starch; 4 low fat meat

Ingredients:
1/3 cup bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1 egg white
2 teaspoons Dijon mustard
6 boneless skinless chicken breast halves
1 tablespoon oil

Directions:
In medium bowl, combine bread crumbs, cheese and basil; mix well. In small bowl, beat egg white, stir in mustard. Dip chicken breast halves in egg mixture; coat with bread crumb mixture. In skillet, heat oil over medium heat until hot. Cook chicken about 10 minutes on each side or until chicken is fork tender and juices run clear.

Ingredients:
2 tablespoons flour, all-purpose
1 1/2 teaspoon basil leaves -- dried, crushed
4 whole boneless skinless chicken breast halves
1 tablespoon olive oil
10 3/4 ounces condensed Tomato Soup
2 tablespoons Chablis -- or other dry white wine
2 tablespoons water
1/4 cup green pepper -- finely chopped
2 tablespoons Parmesan cheese -- grated
2 cups cooked rice -- hot

Directions:
In a 10-inch skillet over medium-high heat, in hot oil cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat.

In the same skillet, combine soup, wine, water, and remaining ½ teaspoon basil. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Sprinkle with green pepper and cheese.

Per Serving (excluding unknown items): 365 Calories; 7g Fat (18.0% calories from fat); 33g Protein; 40g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 552mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fat.