Best Skinny Crispy Coated Chicken Recipes

SKINNY CRISPY PRETZEL-COATED CHICKEN

Skinny Crispy Pretzel-Coated Chicken image

83% less sat fat • 54% fewer calories than the original recipe. Get golden-crisp chicken from the oven-no frying needed. A coating combo of pretzels and grated Parmesan cheese means savory success, super quick.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

4 (4-oz) skinless, boneless chicken breast halves
2 egg whites
2 tablespoons honey mustard
1 1/2 cups mini pretzels, crushed (about 1 cup)
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon dried thyme, crushed
Nonstick olive oil cooking spray

Steps:

Preheat oven to 425°F. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
Dip chicken into the egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).

Nutrition Facts : Calories 210, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 0 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 chicken breast half, Sodium 380 mg, Sugar 1 g, TransFat 0 g

SKINNY CRISPY-COATED CHICKEN

Skinny Crispy-Coated Chicken image

200 calories • 87% less sat fat than the original recipe. Ready for some crunch? Bite into this mouthwatering crispy chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
1 cup finely crushed multigrain tortilla chips
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 egg
4 boneless skinless chicken breast halves (about 1 1/4 lb)
Shredded romaine (optional)
Medium chunky style salsa (optional)
Avocado slices (optional)

Steps:

Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.

Nutrition Facts : Calories 200, Carbohydrate 7 g, Cholesterol 120 mg, Fiber 1 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 0 g, TransFat 0 g