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Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray⅔cupbuttermilk¾cupwhole-wheat or white panko (Japanese-style bread crumbs)½teaspoondried oregano, crushed½teaspoonground cumin½teaspoonsmoked or regular paprika¼teaspoonsalt⅛teaspoonblack pepper4smallbone-in chicken breast halves, skinned (1-1/2 to 1-3/4 pounds total)
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
⅔cupbuttermilk
¾cupwhole-wheat or white panko (Japanese-style bread crumbs)
½teaspoondried oregano, crushed
½teaspoonground cumin
½teaspoonsmoked or regular paprika
¼teaspoonsalt
⅛teaspoonblack pepper
4smallbone-in chicken breast halves, skinned (1-1/2 to 1-3/4 pounds total)
DirectionsPreheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.
Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.
Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)272Calories4gFat32gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
