Low Sodium Crispy Breaded Chicken with Cheese
Delight your taste buds with this "Low Sodium Crispy Breaded Chicken with Cheese," a healthier twist on a classic comfort food favorite. This recipe combines golden, oven-baked whole wheat breadcrumbs with the savory richness of Parmesan cheese, a hint of Italian herbs, and a light drizzle of warmed low sodium chicken broth for an extra layer of flavor. Perfectly crispy on the outside and juicy on the inside, the chicken breasts are pounded thin for even cooking and coated in a wholesome breadcrumb mixture for a guilt-free crunch. With its fragrant seasoning blend of garlic, onion, and spices, this dish is high on flavor and low on sodium, making it ideal for heart-healthy diets. Serve with a squeeze of bright lemon for a zesty finish, and enjoy a meal that’s equal parts nutritious and satisfying!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1.5 cups whole wheat breadcrumbs
- 0.5 cups grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried Italian herbs
- 0.25 teaspoon freshly ground black pepper
- 2 pieces large eggs
- 1 cup low sodium chicken broth
- 2 tablespoons olive oil
- 1 piece lemon wedges
Instructions
Preheat your oven to 400°F (200°C).
Place each chicken breast between two sheets of plastic wrap. Pound them to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
In a shallow dish, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried Italian herbs, and black pepper.
In another shallow dish, beat the eggs and mix in the cooled melted butter until well combined.
Dip each chicken breast in the egg mixture, ensuring it is thoroughly coated, then transfer to the breadcrumb mixture. Press gently to help the breadcrumbs adhere, turning to coat both sides evenly.
In a large oven-proof skillet, heat the olive oil over medium-high heat. Add the breaded chicken breasts and cook for about 3-4 minutes on each side, until golden brown.
Once browned, transfer the skillet to the preheated oven. Bake for 18-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, in a small saucepan, heat the low sodium chicken broth over medium heat until warm, occasionally stirring.
Once the chicken is done, remove it from the oven and let it rest for a few minutes.
Serve the crispy breaded chicken with warm chicken broth drizzled atop and garnished with lemon wedges. Enjoy your low sodium meal!
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 6.8 g | ||
| Protein | 272.2 g | 544% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 750 mg | 58% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
