oven baked chicken breast

4.4 of 5 (21)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.6
  • Total Fat: 4.3 g
  • Cholesterol: 74.1 mg
  • Sodium: 497.0 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 34.0 g

View full nutritional breakdown of oven baked chicken breast calories by ingredient

Number of Servings: 4


    2 boneless, skinless Chicken Breasts,
    1/2 c. seasoned Bread crumbs, dry, grated,
    1/4 c. Parmesan Cheese, grated,
    1 tsp Garlic powder
    1/4 c. Egg Substitute, liquid
    1/4 C.Milk, 1%
    Salt & Pepper to taste
    Non-stick cooking spray


mix parmesean cheese & breadcrumbs together Preheat oven to 375 degrees F.
in a bowl. In a separate bowl, mix the egg and milk and spices.
Dip breasts in egg mixture, then coat in breadcrumb mix. Place on a baking sheet that has been sprayed with non-stick spray. Bake in oven for about 25 - 30 minutes, or until completely cooked and golden brown. Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LADONAB.

Member Ratings For This Recipe

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    Very Good
    3 of 3 people found this review helpful
    Very good! - 5/6/08

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    1 of 1 people found this review helpful
    Very, very good! Super moist!!!! Even my husband (who is not totally on board with the whole me cooking healthy thing) loved it! Next time I make this I'll try mixing the spices in with the dry ingredients. Thanks for the great recipe! - 3/8/10

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    This will do for an easy quick meal any time - 8/11/12

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    Very Good
    I enjoyed this chicken. Unfortunately my children did not all like it, as I have 3 very picky little girls (ages 6-8). My older kids ate just fine, and one of my picky ones did like this sprinkled with a little season-all. Served it with millet and french green beans/almonds. Yum! - 3/30/12

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    I found this recipe a week ago and I am already making it for a second time tonight. Crispy on the outside and juicy on the inside! I use a little more garlic and a little less parm cheese, but that is just a personal preference. Its a great recipe as is! - 2/8/12