Parmesan-Crusted Chicken with Cranberry Chutney

Oxmoor House
Be sure to check the weight of each chicken breast to make sure it weighs in at 4 ounces before cooking. Often the skinless, boneless chicken breasts available in supermarkets weigh 6 to 8 ounces
4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)


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1 (1 1/4-ounce) slice whole wheat bread
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons water
1 large egg white
4 (4-ounce) skinless, boneless chicken breast halves
Butter-flavored cooking spray
1/4 cup whole-berry cranberry sauce
2 teaspoons Dijon mustard


Prep: 14 Minutes
Cook: 20 Minutes

Preheat oven to 450°.

Place bread slice in a food processor; pulse 20 times or until fine crumbs form. Combine breadcrumbs and cheese in a shallow dish; set aside.

Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Combine water and egg white in a shallow dish.

Add chicken, 1 piece at a time, to flour mixture, shaking bag to coat. Remove chicken from bag, shaking off excess flour. Dip 1 side of chicken into egg white mixture; dredge dipped side in breadcrumb mixture. Place chicken, crumb side up, on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.

Bake at 450° for 20 minutes or until done.

While chicken is cooking, combine cranberry sauce and mustard; stir well. Serve with chicken.

Created date

March 2010

Nutritional Information

Calories 219
Fat 3.9 g
Satfat 1.5 g
Protein 30.6 g
Carbohydrate 14.3 g
Cholesterol 70 mg
Iron 1.5 mg
Sodium 441 mg
Caloriesfromfat 16 %
Fiber 1.0 g
Calcium 93 mg