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parmesan crusted chicken weight watchers style

(5 ratings)
Elaine55 avatar
Recipe by
Elaine Bovender
@Elaine55
Wilmington, NC

I came up with this chicken idea when my husband and I were both on Weight Watchers last year. I recently had to get back on the wagon, so I made this for dinner the other night. I'd forgotten how delicious this really is! According to Weight Watchers Recipe Builder, this recipe has 6 points per serving. It's a great recipe when you're craving fried chicken. Just serve with your favorite veggies and you have a delicious meal that will fit in with most weight loss programs. Enjoy!

(5 ratings)
yield 4 serving(s)
prep time 2 Hr
cook time 40 Min
method Bake

Ingredients For parmesan crusted chicken weight watchers style

  • 1 lb
    boneless, skinless chicken breasts
  • 1 lg
    egg white
  • 1 Tbsp
    water
  • 1/2 c
    corn flake crumbs or panko bread crumbs, unseasoned
  • 1/2 c
    grated Parmesan cheese
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    paprika

How To Make parmesan crusted chicken weight watchers style

  • 1
    Brine chicken breasts by dissolving 3 tablespoons salt into about 2 cups water. Add chicken breasts and cover with more water. Cover and refrigerate at least 2 hours. Pour off water and replace cover. Set aside.
  • 2
    Preheat oven to 375 degrees F. Spray a 9X13 baking dish with cooking spray. Place chicken breasts on cutting board and pound to about 1/4" thickness. Cut each breast in half to make 4 portions (about 4 ounces each).
  • 3
    In separate bowls, whisk together egg white and water until egg white is slightly foamy. In the second bowl, mix together cornflake crumbs or Panko crumbs, Parmesan cheese, pepper and paprika. Dip pounded chicken breast pieces in egg mixture and then roll in cornflake or Panko crumb mixture and place in baking dish.
  • 4
    Bake for about 15-20 minutes. Remove from oven and turn. Return to oven and bake for about 15 more minutes or until golden and chicken is cooked through. Serve immediately with your favorite vegetables.
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