Parmesan Chicken

BECKY LUIGART-STAYNER

Serve with steamed broccoli and rice pilaf.

Yield: 1 serving
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 32%
  • Fat: 10.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.3g
  • Protein: 46.1g
  • Carbohydrate: 1.5g
  • Fiber: 0.1g
  • Cholesterol: 122mg
  • Iron: 1.8mg
  • Sodium: 501mg
  • Calcium: 132mg

Ingredients

  • 1 (6-ounce) skinned chicken breast half
  • 1/2 teaspoon olive oil
  • 1 tablespoon (1/4 ounce) grated fresh Parmesan cheese
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon salt
  • Dash of black pepper
  • Cooking spray
  • 1/4 cup fat-free, less-sodium chicken broth

Preparation

  1. Preheat oven to 400°.
  2. Brush chicken breast half with olive oil. Combine cheese and next 4 ingredients (cheese through pepper) in a small bowl, and sprinkle cheese mixture over both sides of chicken. Place chicken in a shallow dish coated with cooking spray, and pour broth over the chicken. Cover, and bake at 400° for 40 minutes or until done.
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