Crispy Cheddar Chicken Directions:
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
- Place almond milk, reduced-fat cheddar cheese, and panko breadcrumbs in separate shallow bowls. Mix garlic powder, onion powder, paprika, salt, and pepper into the breadcrumbs.
- Dip each chicken breast into almond milk, coat with shredded cheddar cheese, and then press into the seasoned breadcrumb mixture until evenly coated.
- Arrange chicken breasts in the prepared dish and drizzle with melted light butter. Bake for 30–35 minutes, or until the chicken is crispy and cooked through (internal temperature of 165°F).
- Make Sauce (Optional): In a small saucepan, combine low-fat cream of chicken soup, Greek yogurt, and almond milk. Heat over medium heat, stirring occasionally, until warm. Serve over the chicken if desired.
WW Points Calculation:
- Chicken breasts (4): 0 points
- Reduced-fat cheddar cheese (1 cup): 4 points
- Panko breadcrumbs (1 cup): 4 points
- Unsweetened almond milk (½ cup): 0 points
- Light butter (2 tbsp): 4 points
- Low-fat cream of chicken soup (1 can): 6 points
- Non-fat Greek yogurt (½ cup): 0 points
Total Points (with sauce): 18
Total Points (without sauce): 12
Servings: 4
Per Serving (with sauce): 4.5 points (round up to 5 points per serving)
Per Serving (without sauce): 3 points
Nutrition Information (per serving, with sauce):
- Calories: ~320
- Fat: ~12g
- Protein: ~35g
- Carbohydrates: ~15g
- Sugar: ~2g
- Sodium: ~500mg
I'm waiting for your comments! Enjoy!
