Prep time: 10 minutes | Cook time: 45minutes | Serves: 4
4 (5-to6-oz.} boneless, skinless chicken breasts
1 egg, beaten
1/4 cup Italian-seasoned panko breadcrumbs
1/s cup finely ground walnuts or almonds
2 tsp. dried parsley flakes
1. Preheat oven to 350°F. Rinse chicken and pat dry with paper towels. Season with salt and pepper to taste; set aside.
2. Place egg in a shallow dish. In a separate shallow dish combine breadcrumbs, nuts, parsley, and salt and pepper to taste.
3. Dip each chicken breast in egg, then roll in breadcrumb mixture, shaking off excess. Place in a large baking dish. Cover baking dish with foil.
4. Bake chicken 30 minutes. Remove foil; bake 15 mmutes more or until crust is browned and an instant-read thermometer registers 165°F. Transfer to a platter, and serve.
Per serving: 195 calories, 4g fat, 1g saturated fat, 95mg cholesterol, 330mg sodium, 7gcarbohydratese, 1g fiber, 31g protein.