Wholesome Herb Paneed Chicken Breast Recipes

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WHOLESOME HERB PANEED CHICKEN BREAST



Wholesome Herb Paneed Chicken Breast image

Make and share this Wholesome Herb Paneed Chicken Breast recipe from Food.com.

Provided by Dawn R

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken breasts
4 slices whole wheat bread
1/2 cup low-fat buttermilk
2 tablespoons grated parmesan cheese
1 tablespoon dried rosemary
1 teaspoon black pepper (or to taste)
1 teaspoon sea salt (or to taste)
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil.
  • Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate.
  • Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips.
  • In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet.
  • Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).

Nutrition Facts : Calories 250.3, Fat 5.7, SaturatedFat 1.4, Cholesterol 90.1, Sodium 631.7, Carbohydrate 10.2, Fiber 1.6, Sugar 2, Protein 38.1

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