Reduced Fat Parmesan Chicken
A flavorful, healthier chicken dish featuring a crunchy Parmesan breadcrumb crust, infused with lemon and herbs, perfect for a light yet satisfying meal for family or guests.
Ingredients
Instructions
- Combine bread crumbs, parsley, and grated Parmesan cheese in a small bowl.
- Coat both sides of each chicken breast with the breadcrumb mixture.
- Melt margarine in a baking dish and add lemon juice.
- Coat both sides of the chicken with the margarine and lemon mixture.
- Bake uncovered at 350°F for 45 minutes or until the chicken is cooked through.
Tips & Substitutions
For added flavor, consider using Italian-seasoned bread crumbs or adding garlic powder to the mixture. If you're looking for a gluten-free option, substitute regular bread crumbs with gluten-free ones. To make this dish even healthier, you can use olive oil instead of margarine. Remember to check the chicken's internal temperature; it should reach 165°F for safe consumption.
Serving Suggestions
This dish pairs beautifully with a side of steamed vegetables or a fresh garden salad. For a heartier meal, serve it alongside Aunt Ethel'S Corn Casserole or whole grain rice. A light drizzle of balsamic glaze can also enhance the flavors. Don't forget to sprinkle some additional parsley on top for a fresh finish.
Storage & Reheating
Store any leftover Reduced Fat Parmesan Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Avoid using the microwave as it can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Reduced Fat Parmesan Chicken contains roughly 764 calories, with 4g protein, 8g carbohydrates, and 81g fat. It is a good source of iron (18% of the Daily Value) and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 760mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used in place of chicken breasts for a juicier result. Just adjust the cooking time, as thighs may need a bit longer to cook through. Ensure they reach an internal temperature of 165°F for safety.
What can I substitute for margarine?
If you prefer, you can substitute margarine with olive oil or melted butter. Both options will provide a rich flavor and help to keep the chicken moist during baking. Just use the same amount specified in the recipe.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the breadcrumb mixture and coat the chicken ahead of time. Store the chicken in the refrigerator for up to 24 hours before baking. When ready to cook, simply follow the baking instructions as usual.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).