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vegetable oil spray
4 slices whole wheat bread
1/4 cup plus 2 tablespoons grated parmesan cheese
1 1/2 tablespoons finely snipped fresh parsley
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teasoiin dried thyme, crumbled
1/2 cup nonfat or low-fat buttermilk
6 boneless, skinless chicken breasts, about 4 ounces each, all fat removed
Preheat oven to 450 F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir parmesan, parsley, paprika, garlic powder, and thyme into crumbs. Pour buttermilk into a shallow bowl. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.
Calories 209, Protein 38g, Sodium 303mg, Cholesterol 68mg, Fat 1g, Carbs 11g
Exchanges: 3/4 bread/starch, 4 low fat meat
