Italian Baked Chicken Breasts Recipe

4.5 12 15
Italian Baked Chicken Breasts Recipe
Italian Baked Chicken Breasts Recipe photo by Taste of Home
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Italian Baked Chicken Breasts Recipe

Read Reviews
4.5 12 15
Publisher Photo
This flavorful baked chicken is tender and juicy. It's perfect served with green beans, Italian bread and your favorite side salad. Shirl Parsons - Cape Carteret, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 egg whites
  • 2 teaspoons balsamic vinegar
  • 1/3 cup dry bread crumbs
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • Butter-flavored cooking spray
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a shallow bowl, beat egg whites and vinegar. In another shallow bowl, combine the bread crumbs, parsley, garlic powder and garlic salt. Dip chicken in egg mixture, then coat with crumb mixture.
Place in an 8-in. square baking dish coated with cooking spray; lightly coat chicken with butter-flavored spray. Sprinkle with salt and pepper. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Yield: 2 servings.
Originally published as Italian Baked Chicken Breasts in Healthy Cooking October/November 2009, p16

Nutritional Facts

1 each: 191 calories, 4g fat (1g saturated fat), 63mg cholesterol, 560mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 2 egg whites
  • 2 teaspoons balsamic vinegar
  • 1/3 cup dry bread crumbs
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • Butter-flavored cooking spray
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a shallow bowl, beat egg whites and vinegar. In another shallow bowl, combine the bread crumbs, parsley, garlic powder and garlic salt. Dip chicken in egg mixture, then coat with crumb mixture.
  2. Place in an 8-in. square baking dish coated with cooking spray; lightly coat chicken with butter-flavored spray. Sprinkle with salt and pepper. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Yield: 2 servings.
Originally published as Italian Baked Chicken Breasts in Healthy Cooking October/November 2009, p16

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Reviews forItalian Baked Chicken Breasts

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gunslinger User ID: 544392 264572
Reviewed Apr. 11, 2017

"Very tender and great flavor!"

MY REVIEW
DWare5883 User ID: 5884353 244267
Reviewed Feb. 21, 2016

"Very good chicken recipe, but nothing particularly special about it. There are others recipes that require just as much effort and are better."

MY REVIEW
A_Stroko User ID: 7816771 177494
Reviewed Jun. 10, 2014

"The chicken came out juicy but the breading was too salty for our taste."

MY REVIEW
Ldeponceau User ID: 6225919 118457
Reviewed Feb. 22, 2013

"Family enjoyed this. quick and easy!"

MY REVIEW
724a User ID: 6878915 103791
Reviewed Sep. 21, 2012

"easy to make and tastes great. I replaced the garlic salt (onion powder) and salt (Mrs. Dash original) with substitutes to bring the sodium down. I even had enough coatings to do three halves. What low-sodium sides would you recommend with it?"

MY REVIEW
cookingqueen493 User ID: 6557105 163573
Reviewed Apr. 6, 2012

"This was okay. Nothing special"

MY REVIEW
1275 User ID: 6324211 165408
Reviewed Nov. 15, 2011

"When I first saw this recipe, I had hesitation that it would taste dry. I was wrong! To feed my family of 6, I multiplied the recipe by 3. Instead of using cooking spray, I poured 4 tablespoons of melted butter over top the chicken. I would recommend this...... it is easy and delicious."

MY REVIEW
dminkus User ID: 6010427 118456
Reviewed Aug. 3, 2011

"This chicken was incredible! When I asked my husband what he thought of it I never expected him to say 'it was amazing.' He usually only likes chicken on the grill. I did tweak the recipe a bit. I added a bit more vinegar, I used seasoned bread crumbs (and a bit less parsley) I didn't have butter flavored cooking spray, so I just buttered the pan and then drizzled melted butter over top. The thing that I think made the big difference was I added about 1/4 cup of grated parm/romano cheese. And instead of regular salt and pepper I used McCormick's garlic pepper seasoning grinder. It turned out so lovely, was very flavorful and juicy!"

MY REVIEW
s_pants User ID: 174050 109884
Reviewed Jul. 26, 2011

"Loved the flavor!"

MY REVIEW
JCMFAN User ID: 5720147 177493
Reviewed Mar. 1, 2011

"I too was surprised how tender the chicken was. Very good and great flavor. Thanks."

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