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What a gorgeous day today was!  Mind you it felt like an oven the majority of the time, but that’s what I love about summer…always an excuse to head to the pool.  Unfortunately I don’t have the luxury of being a stay-at-home housewife (although I wish I could be!) so I was enjoying the view of this wonderful weather from my office window.  Le sigh.
Although the great thing about my job is that I have the internet at my disposal and can find yummy recipes!  I was looking for a light chicken dish that would be quick and simple.  I had lots of fresh rosemary, thyme and parmesan cheese on hand so this recipe looked perfect!  I lightened it up by cutting back on the amount of butter asked for and chose to use chicken cutlets instead of full breasts, but other than that this was pretty perfect on its own!

What I really love most about this recipe, aside from the fresh herbs of course, is the Dijon, Worcestershire and garlic mixture that you dip the chicken into!  I found that this combination of flavors really accompanied each other well and made this dish absolutely delicious!  I paired the chicken with brown rice and rosemary-olive oil bread and it did not disappoint.  Perfect summer meal that was light yet very filling!

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RECIPE

Baked Parmesan and Herb Chicken

Yield: 4 servings 1x

Ingredients

  • 4 skinless chicken cutlets
  • 1 cup panko bread crumbs
  • 2/3 cup shredded Parmesan cheese
  • 1 tsp. fresh rosemary, chopped
  • 2 tsp. fresh thyme leaves
  • 4 Tbsp light butter
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1 tsp. minced garlic

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine panko bread crumbs, Parmesan cheese and fresh herbs. In a saucepan, melt butter and stir in Dijon mustard, Worcestershire and garlic. Remove from heat.
  3. Dip chicken in butter mixture, roll in breadcrumb mixture, pressing gently to make sure all crumbs cling. Place on baking pan and bake for about 30 minutes or until golden. Enjoy!

Notes

Serving Size: 1 chicken cutlet • Calories: 241 • Fat: 9.5 g • Carbs: 6 g • Fiber: 0.1 g • Protein: 7 g • WW Points+: 4 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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68 Comments

  1. Jill F says:

    Hi Kelly! Recipe looks tasty. Can I use light honey mustard dressing instead of Dijon mustard?

  2. caNDACE says:

    I USE ALMOND MEAL INSTEAD OF PANKO BREAD CRUMBS.

  3. Rebekah says:

    I’m new to your blog, and am loving it already. I made this last night, it was so great! And it was nice to have something new to try with chicken breasts without them drying out. I am making your shepherd’s pie tonight and am excited about that one too! Thanks for the healthy options.

    1. Kelly says:

      Thank you so much Rebekah! So glad you enjoyed it! 🙂

  4. Courtney M. says:

    Looooove this recipe. Even makes good leftovers also! Definitely saving this one.

  5. Mrs. Yellow Ribbon says:

    Umm how is this deliciousness only 4 point!! LOVE IT!

  6. Erin says:

    Made this last night…it was great! Thanks for the recipe! I feature everything I make on my blog and will send people your way for more great recipes!

    Erin
    http://mylifeasmimi.tumblr.com/

  7. Aly says:

    My husband LOVED this! delish!