CRUNCHY PARMESAN CHICKEN
4 boneless chicken breasts
8 Buttery Sesame Crackers, 1/3 cup crushed *
1/4 cup parmesan cheese, grated, 2 ounces *
1/4 cup butter, melted
Garlic powder, to taste
Mix the cracker crumbs and parmesan cheese in a small bowl. Dip the chicken breasts in the melted butter to coat them completely and place in a greased 9x13" baking dish; season with a little garlic powder. Sprinkle the cracker crumb mixture evenly over each breast. Bake at 350º 20 minutes then broil about 1-2 minutes to brown the crumbs.
Makes 4 servings
Do not freeze
* Make one batch but omit the sesame seeds. You should get 24 crackers. I crushed them in my mini food processor. I used the kind of parmesan cheese that comes in a green can.
Per Serving: 356 Calories; 23g Fat; 35g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
I found this recipe in an ad in a magazine and it called for Ritz-type crackers. The low carb crackers worked pretty well but they didn't get crunchy at all. This tastes good, but don't think of it as breaded chicken. It's more like baked chicken with a crumb topping. You could season this any number of ways but be careful not to add much, if any, salt. There is a lot of salt in the crackers and parmesan cheese.
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