Crispy Chicken with Herbs
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 237.0
- Total Fat: 5.6 g
- Cholesterol: 96.1 mg
- Sodium: 234.2 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.5 g
- Protein: 33.5 g
View full nutritional breakdown of Crispy Chicken with Herbs calories by ingredient
Introduction
I usually use Fontina cheese for this recipe but the only cheese I had today was the grated Parmesan so that's what I used.*I had 5 breasts when I made this so I just cut them in half. I usually use Fontina cheese for this recipe but the only cheese I had today was the grated Parmesan so that's what I used.
*I had 5 breasts when I made this so I just cut them in half.
Number of Servings: 10
Ingredients
-
3/4 cup PC 2% Plain Greek Yogurt
1/4 tsp Basil, ground
1 dash black pepper
1 tsp Lemon Juice 'Real Lemon' 100% juice
1 tbsp chopped Onions, raw
1 cup, crushed Saltine Crackers (Saltines)
1/2 cup Kraft Grated Parmesan, light
44.3 ounces (1.258 kg) Chicken Breast, boneless, skinless
1/2 cup Flour, white
Tips
I usually put the crackers in a baggie and use my rolling pin to smush them.
Directions
1. Dust chicken breasts with flour.
2. Combine yogurt, basil, thyme, onion, pepper and lemon juice; brush generously over chicken to coat both sides.
3. In a shallow dish, mix cracker crumbs with cheese: dredge chicken in crumb mixture and place in well-greased baking pan.
4. Bake in 350F oven for 45 to 55 minutes until top is crispy and chicken is no longer pink.
.*
2. Combine yogurt, basil, thyme, onion, pepper and lemon juice; brush generously over chicken to coat both sides.
3. In a shallow dish, mix cracker crumbs with cheese: dredge chicken in crumb mixture and place in well-greased baking pan.
4. Bake in 350F oven for 45 to 55 minutes until top is crispy and chicken is no longer pink.
.*
