Baked Chicken Parmesan



  • Vegetable oil spray
  • 4 slices whole wheat bread
  • ¼ cups up plus 2 tbsp grated Parmesan cheese
  • 1 ½  cups fresh parsley, finely chopped
  • 1 ½ tsp paprika
  • ¾ tsp garlic powder
  • ½ tsp dried thyme
  • ½ cup low-fat or non-fat buttermilk
  • 6 boneless, skinless chicken breast halves, all visible fat removed


  • Preheat oven to 450ºF.
  • Lightly spray a baking sheet and a slightly smaller cooling rack with the vegetable oil spray.  Put the rack on the baking sheet, set aside.
  • In a food processor or blender, process the bread into fine crumbs then pour into a shallow bowl.
  • Add the Parmesan, parsley, paprika, garlic powder and thyme; stir well.
  • Pour the buttermilk into a shallow bowl. 
  • Rinse the chicken breasts and pat dry with a paper towel. 
  • Dip the chicken into the buttermilk, shake off the excess liquid, then cover with the bread crumb mixture, shaking off any excess crumbs.
  • Place the chicken onto the rack and spray each breast with the vegetable oil spray. 
  • Bake for 15 minutes, turn the chicken and bake for an additional 10 minutes or until done.
  • Sprinkle the chicken with some more grated Parmesan and serve with pasta and tomato sauce.