- 6
Ingredients
- 1/2 cup Shredded Parmesan cheese
- 3/4 cup Panko crums
- 2 tsp Italian herb seasoning
- 1 tsp Garlic powder - divided
- 4 tsp whipped butter or lower fat margarine
- 2 tbsp white wine (beer or chicken broth)
- Canola cooking spray
- 4 Chicken half-breasts - boneless & skinless
- 2 tbsp Light cream cheese
- 1/2 c up Fat-free half & Half or low fat milk
- 1/4 tsp black pepper
- 1/2 tsp dried sage
- 1/2 tsp parsley flakes
Preparation
Step 1
Preheat oven to 375.
In a small mixing bowl, combine Parmesan, panko, Italian herb seasoning and 1/2 tsp garlic powder. Add butter to bowl and microwave on low just until melted. Drizzle melted butter and wine over the top of Parmesan topping mixture and stir to blend well.
Coat an 11x7 inch baking dish with canola cooking spray; lay chicken breasts out evenly in dish. Cover the tops of chicken breasts with the crumb mixture. Coat the top of the topping with canola cooking spray. Bake, uncovered for 35 minutes or until chicken is cooked throughout and lightly browned (cut into thickest part of one breasts to test for doneness).
In the last 15 minutes of baking, combine cream cheese with 3 tbsp of half & Half milk in small nonstick sauce pan over medium heat, stirring often. When mixture is smooth, whisk in remaining half and half and the remaining garlic powder, pepper, sage and parsley. Heat sauce over medium heat for a few minutes or until hot. Remove from stove and cover the saucepan to keep warm. Spoon some sage sauce over each piece of chicken before serving.