This dish comes together so quick and easy! Perfect for a weeknight meal. Replacing mayonnaise with plain greek yogurt reduces calories and fat.
This recipe is an excellent choice when dinner slips your mind and your family still wants to eat. I generally have all these ingredients on hand and can whip this up in no time. I’ll typically serve it with a starch such as a baked potato, sweet potato bites, or broiled butternut squash as well as a non-starchy vegetable or salad.
The original recipe we used when I was growing up calls for a stick (!) of butter to be poured over the top of the chicken before baking. While that addition makes it unarguably delicious and crispy, I can’t bring myself to add it. Instead, I spray the top of my chicken with olive oil before baking and save a whopping 800 calories and 92 gm of fat by doing so. I’ve also seen variations of this recipe with mayonnaise, swapping this with plain greek yogurt still supports a moist result without the calories and fat. (FYI, I tried to find a different word for moist there, but nothing else worked, my apologies – now I made you read it twice by my commentary.)
Reducing or eliminating butter in dishes that I know can hold their own is common practice for me. I love butter just as much as any normal person – I just choose to enjoy mine topping bread, toast, in my cookies, etc. What are some frequent substitutions or eliminations you do to healthify your favorite recipes?
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Ranch Chicken Recipe, Baked Jogurt Parmesan Chicken, Breaded Parmesan Chicken
- 4 (4 oz) boneless skinless thin chicken breasts
- 1 cup crushed Ritz crackers (~20 crackers)
- ½ tsp season salt
- 1 tsp garlic powder
- 1.5 Tbsp shredded parmesan cheese
- ½ cup plain greek yogurt (non-fat or other)
- Preheat oven to 350 degrees farenheit. Spray baking dish with non-stick spray.
- Crush Ritz crackers to produce 1 cup crushed, ~20 crackers. I place in plastic baggie and then use a rolling pin to crush finely.
- In small bowl, mix together: crushed Ritz crackers, garlic powder, season salt, parmesan cheese.
- Put plain greek yogurt in bowl.
- For best results, use thin chicken breasts. If your breasts are on the thicker side, filet or use mallot to pound. Pat dry chicken breast with paper towel.
- Dip chicken in greek yogurt and coat with a thin layer.
- Dip chicken in crumb mixture and coat generously.
- Spray chicken with olive oil sprayer prior to baking.
- Bake for 30-35 minutes.
You may want to broil for a couple minutes to brown the chicken more, watch closely so as not to burn!
Serving Size:1 breast
Amount Per Serving: Calories: 218Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 60mgSodium: 619mgCarbohydrates: 12gProtein: 26g