Monday, November 9, 2009

Crispy Baked Chicken Cutlet

From eDiets (note: this recipe = 1 serving)

1/4 cup of tomato sauce, low sodium
3 ounces of chicken breast, boneless and skinless
2 Tbsps. of breadcrumbs, low sodium
1/4 tsp. of oregano
1/4 tsp. of crushed red pepper flakes
1/2 tsp. onion powder
1/2 tsp. of garlic powder
1/2 cup of low fat or nonfat milk

Pre-heat oven to 375 degrees F. Prepare pasta according to recipe provided, omit salt. Rinse and pat dry chicken. In a flat dish, combine breadcrumbs, onion powder, garlic powder and oregano. Add milk to a separate flat dish. Dip chicken into the milk to coat, then coat with breadcrumb mixture. Discard excess of both. Spray baking sheet or shallow pan lightly with cooking spray and bake chicken for 20-25 minutes, or no longer pink inside. In a small saucepan, heat tomato sauce with red pepper flakes on low heat. Add pasta and heat through, about 1-2 minutes. Serve chicken with 1 oz pasta.

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