| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken |
4 |
Servings |
INGREDIENTS
|
|
Olive oil cooking spray |
| 4 |
|
Skinless boneless chicken breast halves; (about 4 oz each) |
| 1/4 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Toasted wheat germ |
| 2 |
tb |
Freshly grated Parmesan cheese |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Black pepper |
| 1/8 |
ts |
Paprika |
INSTRUCTIONS
Preheat oven to 400° F. Lightly oil a baking sheet or shallow pan and set
aside.
To prepare the chicken, place the chicken breasts between 2 sheets of
plastic wrap or in a plastic bag, and, using the flat side of a meat
mallet, flatten them to a 1/2-inch uniform thickness.
Spoon the yogurt into a small, shallow bowl. In a separate bowl, stir
together the wheat germ, Parmesan cheese, basil, thyme, pepper and paprika.
Dip each chicken breast into the yogurt, turning to moisten both sides. Lay
the chicken in the wheat germ-Parmesan cheese mixture and press gently.
Place on the prepared baking pan.
Bake the chicken in the preheated oven for 5 minutes. Turn the chicken over
and continue to bake until the chicken is crispy and thoroughly cooked,
about 4 minutes. Serve immediately.
NOTES : The author suggests serving the chicken with a roasted red pepper
sauce, pesto sauce or tomato-sweet red pepper sauce; alternatively, use one
of the many prepared low-fat sauces available at the supermarket. Reprinted
in The Sacramento Bee October 1, 1997.
Recipe by: The 15-Minute Chicken Gourmet by Paulette Mitchell
Posted to recipelu-digest Volume 01 Number 544 by Crane Walden
<cranew@foothill.net> on Jan 17, 1998
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