Chicken Breasts, Breaded & Baked
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 - 8 ounce boneless Chicken Breast, no skin1 slice of Multigrain Bread (I like Milton's = 120 cal/49g slice)2 tbls Hidden Valley Ranch Lite Salad Dressing (31 grams)1 tbls Parmesan Cheese, grated (6 grams)1/2 tsp Italian Herbs, dried
To make this recipe, you will need a blender, baking sheet and two shallow bowls for the dredging and breading.
1-- Spray baking pan w/ spray oil and set aside.
2-- Get two shallow bowls or pie plates; pour your lite ranch dressing into one; and the other is for your bread crumbs (to save on dishes, you can use waxed paper for the bread crumbs).
3-- MAKE BREAD CRUMBS: Tear your sliced of bread into 4-6 pieces. Take the lid to your blender in one hand, and the bread in your other hand. Drop the pieces of bread onto the running blades of a blender (quickly placing the lid on the blender simultaneously so the bread crumbs don't escape.)
4-- Pour breadcrumbs into prepared bowl, add 1 tbls parmesan and 1/2 tsp italian herbs and mix well.
5-- Rinse each chicken breast and pat dry on clean paper towel.
6-- Dredge chicken breast into lite ranch dressing to coat both sides, then into the breadcrumbs, and place into oil-sprayed pan to bake. Sprinkle the leftover breadcrumbs on top of the chicken breast.
7-- Bake in 350º oven for 35 minutes.
One 8-ounce chicken breast = two 4-oz servings.
*SERVING SIZE: I double this recipe when cooking for me and my husband. I eat half my chicken breast for dinner and save the other half for lunch the next day. My husband eats his entire 8 oz chicken breast.)
**NOTE: You may reduce the calories by using 1/2 slice of bread-- instead of dredging both sides in bread, simply crumble the bread mixture on top. This saves you 30 calories.
***DINNER PARTY NOTE: I have made this recipe many times, weighing it, each time the chicken is generously coated, it comes out to 2 tbls (32-36 grams). If you prepare this recipe for a dinner party or family, relax, pour enough ranch dressing in the bowl to coat all your chicken breasts, it should come out alright calorie-wise.
A great side dish is Roasted Zucchini, Onions, Peppers
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=640059
Add a sliced raw sweet potato to the roasted vegies- this combination is our FAVORITE!
1-- Spray baking pan w/ spray oil and set aside.
2-- Get two shallow bowls or pie plates; pour your lite ranch dressing into one; and the other is for your bread crumbs (to save on dishes, you can use waxed paper for the bread crumbs).
3-- MAKE BREAD CRUMBS: Tear your sliced of bread into 4-6 pieces. Take the lid to your blender in one hand, and the bread in your other hand. Drop the pieces of bread onto the running blades of a blender (quickly placing the lid on the blender simultaneously so the bread crumbs don't escape.)
4-- Pour breadcrumbs into prepared bowl, add 1 tbls parmesan and 1/2 tsp italian herbs and mix well.
5-- Rinse each chicken breast and pat dry on clean paper towel.
6-- Dredge chicken breast into lite ranch dressing to coat both sides, then into the breadcrumbs, and place into oil-sprayed pan to bake. Sprinkle the leftover breadcrumbs on top of the chicken breast.
7-- Bake in 350º oven for 35 minutes.
One 8-ounce chicken breast = two 4-oz servings.
*SERVING SIZE: I double this recipe when cooking for me and my husband. I eat half my chicken breast for dinner and save the other half for lunch the next day. My husband eats his entire 8 oz chicken breast.)
**NOTE: You may reduce the calories by using 1/2 slice of bread-- instead of dredging both sides in bread, simply crumble the bread mixture on top. This saves you 30 calories.
***DINNER PARTY NOTE: I have made this recipe many times, weighing it, each time the chicken is generously coated, it comes out to 2 tbls (32-36 grams). If you prepare this recipe for a dinner party or family, relax, pour enough ranch dressing in the bowl to coat all your chicken breasts, it should come out alright calorie-wise.
A great side dish is Roasted Zucchini, Onions, Peppers
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=640059
Add a sliced raw sweet potato to the roasted vegies- this combination is our FAVORITE!
Nutritional Info Amount Per Serving
- Calories: 235.0
- Total Fat: 4.1 g
- Cholesterol: 72.2 mg
- Sodium: 177.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.0 g
- Protein: 29.3 g
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