Not Fried, Fried Chicken
Serves: 2
Per Serving: 250 Calories, 11 gram fat, 16 gram carbohydrate, 22 grams protein, 2 grams fiber When we eat the chicken without any sauce (such as on top of a salad or plain with a side of veggies), we add ¼ cup of reduced fat parmesan cheese to the breadcrumb mixture. However, we often use this for dishes such as chicken parmesan, so in that case the extra cheese isn’t necessary.
  • 2 boneless chicken breasts
  • ½ cup whole wheat bread crumbs
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon rosemary
  • ¼ teaspoon marjoram
  • Salt and pepper
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  1. Preheat oven to 450 degrees F.
  2. Pound chicken into cutlets.
  3. Combine spices and breadcrumbs in a deep tray.
  4. Whisk together olive oil and lemon juice in a bowl large enough to fit the chicken.
  5. Line a baking sheet with parchment paper. Dip a napkin into the baking mixture to get one corner wet. Rub oil onto parchment
  6. paper.
  7. Lightly coat chicken into oil mixture. Dip coated chicken in breadcrumbs and cover with breadcrumbs.
  8. Cook chicken for about 15 minutes, or until golden. Flip over after about 8 minutes.
Recipe by Nutrition Twins at