Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 276 |
| Total Fat | 7.5 g |
| Saturated Fat | 1.5 g |
| Sodium | 600 mg |
| Total Carbohydrate | 20 g |
| Dietary Fiber | 0.5 g |
| Protein | 31 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Breadcrumbs | ½ cup |
| Dried basil | 1 teaspoon |
| Fresh rosemary leaves, chopped | 1 tablespoon |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
| Boneless, skinless chicken breast halves | 2 |
| Olive oil | 2 teaspoons |
Directions
- Preheat oven to 450ºF.
- Mix breadcrumbs, basil, rosemary, salt, and pepper together on a large plate or in a shallow bowl.
- Place chicken between 2 pieces of plastic wrap. Using your fist or a rolling pin, pound chicken to a ½-inch thickness. Brush chicken on all sides with oil, then coat with breadcrumb mixture and place on a baking sheet.
- Bake chicken until cooked through, about 25 minutes.
Exchanges
5 very lean meats; 1 fat; 1 starch
Side Suggestions: Rice Pilaf
Side Suggestions: Steamed Broccoli