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Reviewed Oven Fried Chicken
"Lighter Version:
1 c panko
1/4 c pecorino romano cheese
1 tb olive oil
1 tb minced thyme leaves
salt and pepper
1/8 c dijon mustard
1 tb or a splash of water
1 pound of chicken breast, pounded thin
Follow original directions, but spritz chicken breast with cooking spray before dunking in water and mustard mixture (use whole tb oil in crumbs). You won't need to salt the "wet" ingredients because the pecorino is saltier and tangier than regular parm. I was pleased that the mustard worked so well to keep the chicken meat moist!
Reviewed Oven Fried Chicken
"Lighter Version:
1 c panko
1/4 c grated pecorino romano cheese
1 tb olive oil
1 tb minced thyme leaves
salt and pepper
1/8 c dijon mustard
1 tb or a splash of water
1 pound of chicken breast, pounded thin
makes 4 servings, each with 6 or 7 w.w. points
Follow recipe according to original directions, but spritz each chicken breast with cooking spray before dunking in water and mustard mixture (use whole tb oil in crumbs). You won't need to salt the "wet" ingredients because the pecorino is saltier and tangier than regular parmesan. I was very pleased that the mustard worked so well to keep the chicken meat moist!
Reviewed Oven Fried Chicken
"Lighter Version:
1 c panko
1/4 c grated pecorino romano cheese
1 tb olive oil
1 tb minced thyme leaves
salt and pepper
1/8 c dijon mustard
1 tb or a splash of water
1 pound of chicken breast, pounded thin
makes 4 servings, each with 6 or 7 w.w. points
Follow recipe according to original directions, but spritz each chicken breast with cooking spray before dunking in water and mustard mixture. You won't need to salt the "wet" ingredients because the pecorino is saltier and tangier than regular parmesan. I was very pleased that the mustard worked so well to keep the chicken meat moist!
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