½ cup finely grated 50 per cent reduced fat cheddar cheese
2 tbsp finely chopped parsley
4 x 125 g skinless chicken fillets, pounded flat
1 cup low fat or skim natural yoghurt
To serve: steamed vegetables
Method:
Combine breadcrumbs, cheddar cheese and parsley in a bowl.
Dip the chicken fillets in the yoghurt to coat and then into the cheesy breadcrumbs.
Place onto a baking paper-lined tray and bake at 200°C for 10 minutes.
Turn and cook for a further five minutes, or until cooked and golden.
Serve with steamed vegetables.
Tip:
Place chicken fillets between plastic wrap before pounding to minimise mess.
Source: Dairy Kitchen
19°C