These recipes came from a cookbook "I Can't Believe It's Not Fattening" by Devin Alexander, a chef on "The Biggest Loser". These are easy and so yummy...healthy too!
Crouton Breaded Chicken:
2 (4 oz) boneless, skinless chicken breasts, pounded to 1/2 in thickness
1/3 cup reduced fat buttermilk
olive oil spray
1 oz (about 24) fat-free herb-seasoned croutons
Place the chicken breasts in a medium resealable plastic bag. Pour the buttermilk over them and seal the bag. Let them soak 6 hrs or overnight, turning once or twice.
Preheat the oven to 450 degrees. Spray a baking sheet. Add the croutons to a resealable bag. Pound them with the flat side of a meat mallet into very fine crumbs. Pour into a medium shallow bowl.
Remove one breast from the bag and let any excess buttermilk drip off. Dip it into crumbs, rotating to cover the breast completely. Place both chicken breasts on baking sheet not touching.Bake 5 min. and then carefully flip them over. Bake for another 3 to 5 min. or until the coating is crisp and chicken is no longer pink inside.
Makes 2 servings
4 WW PointsPlus points per chicken breast
To make her "Unbelievably Easy Chicken Parmesan":
1 recipe Crouton Breaded Chicken (above)
1/4 cup lowfat marinara sauce (I used Prego Chunky Garden Vegetable)
1/2 oz (2 1/2 Tbsp.) finely shredded reduced fat mozzarella cheese (I used Frigo Lite Mozzarella)
1 tsp. grated reduced fat parmesan cheese
Follow the directions for the Crouton Breaded Chicken. During the last 2 min of baking, top each chicken breast with half of the mozzarella, and half of the parmesan. Bake until the sauce is warm, the cheese is melted, and the chicken is cooked through.
Makes 2 servings
5 WW PointPlus Points per serving (with the brands that I used)