Italian Parmesan Crusted Chicken Fillets

This delicious chicken dish can be made in just a few minutes and takes less than 30 minutes to bake.  Served with a side  of vegetables makes for a healthy delicious meal.  Shown here with Parmesan Zucchini.

 

3 chicken breasts (about 5 oz. breasts)  (Picture only shows 4 – but there is plenty of topping for 6 fillets.)

Preheat oven to 425 degrees.

Cut each chicken breast in half the long way.  This will give you 6 fillets.

Lay chicken fillets in a shallow casserole pan.  I lined the pan with parchment paper for easy clean up.

1/2 cup low fat mayonnaise

1/4 cup fresh grated parmesan cheese

1 tsp. garlic granules

pepper (to taste)

Mix mayo, parmesan cheese, garlic granules and pepper.

 

 

Spread mixture evenly over each chicken fillet.

4 tsp. italian bread crumbs

Sprinkle italian bread crumbs over all.

Bake for 20 minutes in 425 degrees oven.

Move chicken to the upper rack and broil for a few minutes to make a nicely browned crust.

WEIGHT WATCHERS:  3.5 PointsPlus per fillet (if using Low Fat Mayo)  If you use any other type of mayo, figure the points accordingly.

RECIPE SOURCE: Reveised from The Enchanted Cook

 

FULL RECIPE WITHOUT PICTURES —

 

ITALIAN CRUSTED PARMESAN CHICKEN FILLETS

3 chicken breasts (about 5 oz. breasts)

1/2 cup low fat mayonnaise

1/4 cup fresh grated parmesan cheese

1 tsp. garlic granules

pepper (to taste)

4 tsp. italian bread crumbs

Preheat oven to 425 degrees.

Cut each chicken breast in half the long way.  This will give you 6 fillets.

Lay chicken fillets in a shallow casserole pan.  I lined the pan with parchment paper for easy clean up.

Mix mayo, parmesan cheese, garlic granules and pepper.

Spread mixture evenly over each chicken fillet.

Sprinkle italian bread crumbs over all.

Bake for 20 minutes in 425 degrees oven.

Move chicken to the upper rack and broil for a few minutes to make a nicely browned crust.

WEIGHT WATCHERS:  3.5 PointsPlus per fillet (if using Low Fat Mayo)  If you use any other type of mayo, figure the points accordingly.

RECIPE SOURCE: Revised from The Enchanted Cook