Crouton Breaded Chicken

Who says you can't eat the foods you love and lose weight? With Devin Alexander's incredibly easy crouton breaded chicken recipe, you'll be able to make a chicken Parmesan with almost 800 calories less than the traditional dish without sacrificing any of the taste!

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Serves 2


  • 2 trimmed boneless, skinless chicken breasts
  • 1 oz fat-free herb-seasoned croutons
  • 1/3 cup reduced-fat buttermilk
  • Olive oil spray


Place the chicken breasts in a medium resealable plastic bag. Pour the buttermilk over them and seal the bag. Let them soak 6 hours, or overnight, turning once or twice.

Preheat the oven to 450 degrees F. Lightly mist a small non-stick baking pan or sheet with olive oil spray. Add the croutons to another resealable plastic bag. Pound them into very fine crumbs with the flat side of a meat mallet. Transfer the crumbs to a medium shallow bowl. Remove 1 breast from the bag and let any excess buttermilk drip off. Dip it into the crouton crumbs, covering the breast completely. Place the breaded breast on the prepared baking sheet. Repeat with the second breast. If crumbs remain, press them into the tops of the chicken breasts.

Lightly spray the chicken breasts with olive oil. Bake for 5 minutes. Flip them, being careful not to remove the coating. Lightly spray with olive oil and continue to bake for another 3 to 5 minutes, or until the coating is crisp and the chicken is no longer pink inside.