Chicken Cutlets Recipe

Chicken Cutlets Recipe photo by Taste of Home

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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.

This recipe is:

Diabetic Friendly

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Chicken Cutlets Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1-1/4 cups dry bread crumbs
1/2 cup nonfat Parmesan cheese topping
2 tablespoons toasted wheat germ
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 cup plain yogurt
Refrigerated butter-flavored spray

Directions

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. Yield: 6 servings.

Nutritional Analysis: One serving equals 264 calories, 4 g fat (0 saturated fat), 0 cholesterol, 347 mg sodium, 22 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Chicken Cutlets in Quick Cooking December 2000, p14