Reduced Calorie Parmesan Chicken Breasts

This lighter take on Parmesan chicken uses fat-free ranch dressing as the coating base instead of eggs and butter. The ranch adds flavor and clings to the chicken breasts so the breadcrumb-Parmesan crust sticks without any added fat.

The two-bowl dredging method is dead simple. Roll each breast through the ranch dressing, then press into the breadcrumb and Parmesan mixture. The coating bakes up golden and crunchy in the oven with just a greased sheet pan underneath.

Adding Italian seasoning to the breadcrumb mix is listed as optional, but it really does make a difference. The dried herbs give the crust a more complex flavor that bridges the gap between this lighter version and a traditional breaded chicken cutlet.

Pro Tips

• Press the breadcrumb mixture firmly onto the chicken so it sticks. A loose coating falls off during baking
• Don’t flip the chicken while baking. Let the bottom crisp on the greased pan and the top crusts from the oven heat
• Use panko-style breadcrumbs for an even crunchier coating
• Let the chicken rest 5 minutes after baking so the juices settle and the coating firms up

Variations

• Mix in garlic powder or onion powder with the breadcrumbs for extra flavor
• Use fat-free Italian dressing instead of ranch for a tangier base
• Top with a light marinara sauce and a sprinkle of mozzarella during the last 5 minutes for a chicken Parmesan style