parmesan chicken

One of the girls I worked with gave up French fries in 2012. Her sacrifice prompted another colleague to consider giving up ground beef.

I thought about that for a few days. I don’t eat a lot of beef, so maybe I could give it up for a year. I could use ground turkey for spaghetti and meatballs right? However, every now and then I crave a really good hamburger. Also, I am judging a chili competition next month. There’s no way I can give up ground beef and still do that!

No, I’m going to have to go with the generic “make healthier food choices” resolution again in this year. Luckily, this chicken recipe is healthy and easy to make.

Parmesan Chicken

• 1/2 cup butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 6 to 8 boneless skinless chicken breast halves

In a pie plate or shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then shake in crumb mixture, a few pieces at a time.

Place in an ungreased 13-in. x 9-in. baking pan. Drizzle with any remaining butter mixture. Bake at 350° for 40-45 minutes or until a meat thermometer reads 170 degrees.

Source: Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine by Taste of Home (Readers Digest; Sep. 13, 2012)

Note: Each serving contains 270 calories, 16 g fat (9 g saturated fat), 82 mg cholesterol, 552 mg sodium, 10 g carbohydrate, trace fiber, 21 g protein.