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Crispy Cheddar Chicken
7 SmartPoints Per Serving
2 lbs skinless, boneless chicken breasts, cut ino 6
1 cup Panko Breadcrumbs
1 cup reduced fat sharp cheddar, shredded
1/2 cup liquid egg substitute, or egg whites
1 10.75 oz can reduced fat Cream of Chicken soup
1/4 cup fat free sour cream
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp salt
1/4 tsp black pepper
Preheat oven to 400 degrees. Spray a 9” x 13” baking dish with cooking spray and set aside.
Prepare 2 small, shallow bowls, one with the liquid egg substitute or egg whites, and the other
with 1/2 cup of the cheddar cheese, Panko, onion powder, garlic powder, parsley, salt and
Season each chicken cutlet with salt and pepper, then dip into the egg, shake off excess and
then dip into the Panko mixture. Coat well, and lay into baking dish. Repeat with all remaining
Cover the dish with foil, and place into oven, baking for about 30 minutes, or until chicken is
just cooked through. Remove foil, and return to oven for another 8-10 minutes, or until the
edges become brown and crisped.
While chicken is cooking, heat Cream of Chicken soup in a small sauce pan, over medium
heat. Stir in sour cream, and remaining cheddar cheese, and cook until cheese has melted
into the sauce, making sure to stir continuously. Thin with a tablespoon or two of chicken broth
or water to thin, if the sauce is too thick.
Pour sauce over chicken and top with fresh chopped parsley, if desired.
Makes 6 Equal Servings
Nutritional Info: Calories 295; Carbs 12g; Protein 35g; Sat. Fat 3.05g; Sugars; 2.58 Fiber 0.5g
DASH Diet Recipes