THE DAIRY KITCHEN
Cheesy Crumbed Chicken
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
Crunchy chicken schnitzel is a family favourite, but this lower fat, higher calcium version that is baked will so become an instant hit.
Ingredients
1 cup fresh breadcrumbs1/2 cup finely grated 50% reduced fat cheddar cheese
2 tablespoons finely chopped parsley
4 x 125g skinless chicken fillets, pounded flat
1 cup low fat or skim natural yoghurt
steamed vegetables, for serving
Handy Tips
Place chicken fillets between plastic wrap before pounding to
minimise mess.
Recipe is reduced in sodium (salt), containing between
120-350mg/100g.
Nutrition (per serve)
| Energy (kj) | 1257 |
| Sugars (g) | 5 |
| Protein (g) | 37 |
| Dietry Fibre (g) | 1 |
| Fat Total (g) | 9.9 |
| Sodium (mg) | 328 |
| Saturated (g) | 3.8 |
| Calcium (mg) | 300 |
| Carbohydrates (g) | 14 |
| Iron (mg) | 1 |
Method
- Combine breadcrumbs, cheddar cheese and parsley in a bowl.
- Dip the chicken fillets in the yoghurt to coat and then into the cheesy breadcrumbs.
- Place onto a paper lined tray and bake at 200°C for 10 minutes. Turn and cook for a further 5 minutes, or until cooked and golden. Serve with steamed vegetables.
