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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 143.1
  Total Fat 6.1 g
      Saturated Fat 1.5 g
      Polyunsaturated Fat 0.8 g
      Monounsaturated Fat 3.3 g
  Cholesterol 37.9 mg
  Sodium 638.3 mg
  Potassium 88.6 mg
  Total Carbohydrate 13.8 g
      Dietary Fiber 0.9 g
      Sugars 0.9 g
  Protein 8.0 g
  Vitamin A 1.9 %
  Vitamin B-12 2.8 %
  Vitamin B-6 6.2 %
  Vitamin C 1.2 %
  Vitamin D 0.8 %
  Vitamin E 2.7 %
  Calcium 7.7 %
  Copper 2.6 %
  Folate 7.3 %
  Iron 6.5 %
  Magnesium 3.6 %
  Manganese 9.4 %
  Niacin 14.0 %
  Pantothenic Acid     3.3 %
  Phosphorus     9.7 %
  Riboflavin 8.3 %
  Selenium 15.0 %
  Thiamin 12.9 %
  Zinc 3.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in breaded parmesean chicken

View the full breaded parmesean chicken Recipe & Instructions
Submitted by: STONEMM

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of breaded parmesean chicken

60 calories of Bread crumbs, dry, grated, seasoned, (0.13 cup)

30 calories of Olive Oil, (0.25 tbsp)

17 calories of Chicken Breast (cooked), no skin, roasted, (0.50 ounces)

14 calories of Parmesan Cheese, grated, (0.03 cup)

14 calories of Flour, white, (0.03 cup)

9 calories of Egg, fresh, whole, raw, (0.13 large)

1 calories of Garlic, (0.13 clove)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

I added salt and pepper and garlic powder to the chichen before breading and left out the flour, browned lightly and topped with sauce and low fat mozzerella and baked off in the oven. Delicious and moist. Submitted by:
KARRYB1

(10/13/10)
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I found this recipe to be okay - I agree with some of the other comments about the lack in flavour. I marinated the chicken in garlic, salt and parika beforehand and added some dried basil to the breadcrumb/parmesan mixture. I also baked for 20 minutes (turning once at 10 mins) instead of fried. Submitted by:
INSPIREDBYCHJ

(1/19/10)
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This recipe is much better when you use chicken tenderloins, let them marinate in low-fat buttermilk for 15 minutes, then dredge them in bread crumbs and parmesan cheese (no flour or egg), spray with olive oil spray and bake them at 450 for 18 minutes. Submitted by:
CKELLEY116

(7/22/08)
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