Chicken Cutlets
I keep these baked chicken cutlets moist and juicy with a golden coating of bread crumbs, wheat germ and Parmesan cheese. If you like a crunchier coating, substitute cornflake crumbs. —Cathy Kierstead, Easton, Maine
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
Reviews
Great way to use plain yogurt. It doesn't make the chicken taste sour at all.
Very moist and VERY tender! It was made for me but I've asked for the recipe and I will make this at home.