Wednesday, April 9, 2008
Question of the Day
Which would you say is more fattening (or perhaps I mean less healthy)? Frying chicken, or coating it in mayonnaise before baking? I noticed a recipe for Parmesan crusted chicken, and since I'm absolutely crazy about Parmesan cheese at the moment, I had to try it. It tasted great, and was incredibly tender. Cut it with a fork tender. Yum, yum. I'm also crazy about chicken coated in Italian Seasoned bread crumbs, so this recipe was a winner. But what about the saturated fat and sodium content?
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2 comments:
I think you could coat the chicken with low-fat yogurt instead of mayonnaise. Of course, Daniel and I hate mayo so I would never use it in a recipe.
I had forgotten that yogurt could be substituted. I'll have to try that next time; the whole point of the recipe is the Parmesan, after all.
Here's the recipe (roughly):
Parmesan-crusted Chicken
Heat oven to 400 degrees. Coat boneless skinless chicken pieces (I use tenders since I can get them at Sam's Club for $1.98 per pound) in a mixture consisting of one part grated Parmesan to two parts mayo. Then coat the chicken pieces in Italian-seasoned bread crumbs. Bake on baking sheet 20 minutes (tenders only take 15).
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