Dinner

Low-Fat Baked Buttermilk Chicken is for Dinner.

Low-Fat Baked Buttermilk Chicken takes 30 minutes to prepare.

Low-Fat Baked Buttermilk Chicken takes 30 minutes to cook.

Low-Fat Baked Buttermilk Chicken makes 6 servings.

The ingredients for Low-Fat Baked Buttermilk Chicken are:

* 2-3 boneless chicken breast halves, skinned
* 1/2 teaspoon salt
*1/2 teaspoon pepper
* 2 servings (cups) Powdered Buttermilk blend, divided
* 3/4 cup all-purpose flour
* 1/2 cup grated Parmesan cheese
* 1 (10 1/2-ounce) can cream of chicken soup, undiluted
Non-stick cooking spray

Here is how you make Low-Fat Baked Buttermilk Chicken:

Spray a 13X9 shallow baking pan with non-stick cooking spray. Preheat the oven to 425 degrees Farenheit.Cut chicken breast into 2-3 inch pieces. Mix flour, Parmesan, salt and pepper in a bowl. Pour 1 cup of buttermilk into another bowl. Dip chicken in buttermilk first, then into the flour mixture. Place about 1 inch apart on the baking sheet.Spritz each chicken piece with non-stick cooking spray (to give it a golden brown color). Bake for 20-25 minutes.Meanwhile, mix the remaining 1 cup of buttermilk and 1 can of cream of chicken soup (undiluted) in a small bowl. Carefully take chicken out of the oven and pour the soup mixture over each piece of (it will be a little runny). Cover with foil and cook for 5-7 minutes more.Serve chicken and sauce along with wild rice.Number of Servings: 6Recipe submitted by SparkPeople user REALME4NOW.

The nutritional information for Low-Fat Baked Buttermilk Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 253.8

• Total Fat: 6.9 g
• Cholesterol: 57.6 mg
• Sodium: 788.8 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 0.5 g
• Protein: 26.1 g