Oven-fried paprika chicken cutlets
Plain fat free yogurt
1 Tbsp, sweet-variety, divided
15 cracker(s), crushed into crumbs
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
16 oz, four 4 oz thin pieces
1 Tbsp, fresh, chopped
½ medium, cut into 4 wedges
- Preheat broiler and coat a baking sheet with cooking spray.
- Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
- Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.