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Ingredients
2 ounces round buttery crackers, made into crumbs
1 tsp grated Parmesan cheese
¼ tsp each basil leaves and oregano leaves
2 thin chicken cutlets (¼ pound each)
¼ cup plain low-fat yogurt
2 tsp vegetable oil, divided
Method
Preheat oven to 425oF.
On sheet of wax paper or a paper plate combine
cracker crumbs, cheese, basil and oregano.
Dip 1 chicken cutlet into
yogurt, then into crumb mixture, coating both sides evenly; repeat
procedure with remaining cutlet, being sure to use all of the yogurt
and crumb mixture.
Arrange chicken on nonstick baking sheet and drizzle each cutlet with ½
tsp oil.
Bake until chicken is lightly browned, 7 to 8 minutes.
Turn
cutlets over, drizzle each with ½ tsp oil, and bake until cooked
through and lightly browned, 7 to 8 minutes longer.
MAKES 2 SERVINGS.
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