Oven Fried Parmesan Chicken
Introduction
These come out very moist. I found this on the back of a grocery store ad and made a few changes. The original called for 2 tsp of Thyme, 1/4 c of Parmesan, & 2 c of cornflakes. I measured after I dipped and found I had a good 1/2 c of mixture left so I cut the recipe back accordingly.
* For those of you that are salt restricted- You might want to leave out the salt as there's probably enough in the Parmesan cheese. I just sprinkled a little salt over the bowl.
I also extended the cooking time. The original time was 20 mins.
* For those of you that are salt restricted- You might want to leave out the salt as there's probably enough in the Parmesan cheese. I just sprinkled a little salt over the bowl.
I also extended the cooking time. The original time was 20 mins.
Ingredients
1 Egg white
3 Tb Parmesan Cheese
1 1/2 c Cornflakes, crushed
1/4 tsp ea Salt & Black Pepper
1 tsp dried Thyme
4 bnls/skls Chicken Breasts
3 Tb Parmesan Cheese
1 1/2 c Cornflakes, crushed
1/4 tsp ea Salt & Black Pepper
1 tsp dried Thyme
4 bnls/skls Chicken Breasts
Directions
Preheat oven to 400 degrees F.
Beat egg white until frothy. In another bowl mix Parmesan cheese, cornflakes, salt, pepper, and Thyme. Dip each chicken piece in the egg white and then dip into the cornflakes mixture, patting well to ensure the mixture adheres to the chicken. Place the chicken on a lightly oil sprayed pan. Bake about 25 mins or until internal temperature reaches 165 degrees F.
Number of Servings: 4
Recipe submitted by SparkPeople user NANADEB49.
Beat egg white until frothy. In another bowl mix Parmesan cheese, cornflakes, salt, pepper, and Thyme. Dip each chicken piece in the egg white and then dip into the cornflakes mixture, patting well to ensure the mixture adheres to the chicken. Place the chicken on a lightly oil sprayed pan. Bake about 25 mins or until internal temperature reaches 165 degrees F.
Number of Servings: 4
Recipe submitted by SparkPeople user NANADEB49.
Number of Servings: 4
