Baked Chicken Parmesan

I made this recipe from the American Heart Association Cookbook for friends the other day and they loved it!

Now, I don't eat cheese, so I can't tell you how it was but Stephen was a fan as well! And he will always recommend some marinara with Chicken Parmesan :)

Proof that healthy food can be yummy!

I was also able to flash freeze the cooked chicken (laid out on a baking sheet in the freezer until frozen, then put in a freezer bag so they don't stick together) and it reheated very well. I love discovering more freezer meals!

Baked Chicken Parmesan

Ingredients
Vegetable oil spray
4 slices whole-wheat bread
1/4 cup plus 2 Tbsp 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 chicken breast halves (approximately 4 ounces each), skinned, all visible fat removed
Vegetable oil spray

Directions

Preheat oven to 450F. Lightly spray with vegetable oil spray a rectangular baking sheet and a rectangular cake-cooling rack of a slightly smaller size. Place rack onto baking sheet. Set aside.

Place bread in a blender or the work bowl of a food processor. Process into fine crumbs. Pour crumbs into a shallow bowl. Add garlic powder, paprika, cheese, parsley and thyme. Stir to mix well.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess and then dip into crumbs.

Place chicken on prepared rack. Spray each breast with vegetable oil spray.

Bake 15 minutes; turn chicken over and bake 10 minutes more or until done.