Oven-Fried Parmesan Chicken

Serves: 4
Total Calories: 158


1 1/2 tablespoons canola oil
6 ounces plain nonfat yogurt
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
1/2 cup plain dry bread crumbs
4 tablespoons grated Parmesan cheese
2 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper


Preheat oven to 425°. Spray a 9x13x2-inch baking pan with cooking spray. Drizzle canola oil over bottom of pan.

In a medium bowl, mix yogurt and chicken until chicken is coated. Cover bowl with plastic wrap; refrigerate until needed.

In a gallon-size, resealable plastic bag, combine bread crumbs, cheese, flour, chili powder, onion powder, garlic powder, and cayenne pepper; seal. Shake gently to combine. Remove chicken from yogurt. Place chicken in bag one piece at a time. Shake gently to coat. Place coated chicken in prepared baking pan. Bake uncovered in 425° oven for 20 minutes or until chicken is cooked through and juices run clear.

Nutritional Facts:

Serves: 4
Total Calories: 158
Calories from Fat: 75

This Oven-Fried Parmesan Chicken recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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