Parmesan-Crusted Chicken with Cranberry Chutney |
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Prep Time: 14 Minutes Cook Time: 20 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Be sure to check the weight of each chicken breast to make sure it weighs in at 4 ounces before cooking. Often the skinless, boneless chicken breasts available in supermarkets weigh 6 to 8 ounces Ingredients:
1 (1 1/4-ounce) slice whole wheat bread |
1/4 cup grated parmesan cheese |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons water |
1 large egg white |
4 (4-ounce) skinless, boneless chicken breast halves |
butter-flavored cooking spray |
1/4 cup whole-berry cranberry sauce |
2 teaspoons dijon mustard |
Directions:
1. Preheat oven to 450°.
2. Place bread slice in a food processor; pulse 20 times or until fine crumbs form. Combine breadcrumbs and cheese in a shallow dish; set aside.
3. Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Combine water and egg white in a shallow dish.
4. Add chicken, 1 piece at a time, to flour mixture, shaking bag to coat. Remove chicken from bag, shaking off excess flour. Dip 1 side of chicken into egg white mixture; dredge dipped side in breadcrumb mixture. Place chicken, crumb side up, on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.
5. Bake at 450° for 20 minutes or until done.
6. While chicken is cooking, combine cranberry sauce and mustard; stir well. Serve with chicken.
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