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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 breadcrumbs
1/2 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
All nutrition values are per serving.

Method

  1. Combine breadcrumbs, cheddar cheese and parsley in a bowl.
  2. Dip the chicken fillets in the yoghurt to coat and then into the cheesy breadcrumbs.
  3. 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.

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