4 boneless skinless chicken breast halves

1 cup nonfat plain yogurt

3/4 cup plain bread crumbs

4 Tbsp.  parmesan cheese  

2 Tbsp.  all purpose flour

1 tsp. paprika

Pinch cayenne pepper

 

* Place chicken breast halves in yogurt and refrigerate while getting rest of items ready.  Mix the rest of the ingredients together in a medium-sized bowl.

* Pre-heat oven to 425'.

* Lightly spray a cookie tray with vegetable cooking oil.  Coat each piece of chicken well with yogurt and dredge in crumb mixture, pressing down well on both sides and turning over several times to get a thick coat of crumbs.

* Place chicken on tray and lightly spray the top with vegetable cooking oil spray.

* Bake breasts until chicken is fork tender and juices run clear.

 

Nutrition Information (per serving):

Calories     282                  Carbohydrate      23 grams

Fat               4.3  grams      Dietary Fiber      0.7 grams

Protein       35.8 grams    Cholesterol          73.5 mg

Iron             2.5 mg             Sodium                 441 mg

Calcium     260 mg

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

  1.5 starch,  3 meats 

 

 *Recipe Source:  Communicating Food for Health Newsletter