Chicken Breasts Parmesan Italiano Lc-6.6dairy- cheese, ethnic- italian, meat- chicken breast 2 tbs bread crumbs, Italian-style 2 tbs Parmesan cheese; shredded 1/2 tsp oregano, dried 1 tbs lemon juice 1 clove garlic; minced 2 half (06 oz) chicken breasts, bnls, sknls 2 tbs Parmesan cheese; shredded 1. Heat oven to 425 degrees. Line cookie sheet with foil; spray foil with nonstick cooking spray. 2. In shallow dish, combine bread crumbs, cheese, and oregano; mix well. In small cup or bowl, combine lemon juice and garlic. 3. Brush both sides of chicken with lemon juice mixture; coat with bread crumb mixture. Place on sprayed foil-lined cookie sheet. Lightly spray chicken with cooking spray. 4. Bake for 15 to 20 minutes, or until chicken is fork-tender and juices run clear. NYC Nutrition Analysis (per serving or yield unit): water=137.6 g; calories=276.9; protein=45.7 g; total fat=6.1 g; carbohydrate=7.14 g; dietary fiber=0.54 g; ash=3.22 g; calcium=207.3 mg; phosphorus=447.8 mg; iron=1.77 mg; sodium=542.4 mg; potassium=489.1 mg; magnesium=58.67 mg; zinc=1.87 mg; copper=0.1 mg; manganese=0.13 mg; vitamin A=151.7 IU; vitamin E=0.34 mg ATE; thiamin=0.14 mg; riboflavin=0.22 mg; niacin=19.33 mg; pantothenic acid=1.5 mg; vitamin B6=0.99 mg; folate=18.04 ug; vitamin B12=0.82 ug; vitamin C=6.23 mg; saturated fat=3.01 g; monounsaturated fat=1.68 g; polyunsaturated fat=0.63 g; cholesterol=108.6 mg; selenium=36.44 ug; refuse=29.92%; %cal as carb:prot:fat=11:69:21; WW Pts=5.96; (complete analysis) |
