So...I have another question...

kistinbee

I want to make this parmesan chicken recipe for dinner tonight. None of the ingrediants are really that bad except for the 1 stick (1/2 cup melted) butter (810 calories) and the 1 cup of bread crumbs (460 calories). Any suggestions for substitutions? I have some "I can't believe it's not butter light" at home but honestly not sure if I have enough for this. What about the bread crumbs? Any ideas would be great!!!!
Thanks!

*Kistinbee*

kistinbee

I want to make this parmesan chicken recipe for dinner tonight. None of the ingrediants are really that bad except for the 1 stick (1/2 cup melted) butter (810 calories) and the 1 cup of bread crumbs (460 calories). Any suggestions for substitutions? I have some "I can't believe it's not butter light" at home but honestly not sure if I have enough for this. What about the bread crumbs? Any ideas would be great!!!!
Thanks!

*Kistinbee*

bricker06

i just used a parmesean shake and bake that was like 25 cals a serving. it was very good. as far as making your own recipie what is the butter used for??

kistinbee

i just used a parmesean shake and bake that was like 25 cals a serving. it was very good. as far as making your own recipie what is the butter used for??

You make a garlic butter with minced garlic and the melted butter and dip the chicken in it before dipping it in a breadcrumb, parmesan, and seasoning mixture. Then bake it in the over. I think it's mainly for flavor. Do you think I could just sprinkle some garlic powder all over it and then into the breadcrumb mixture and eliminate the butter altogether? Will the topping still stick to the chicken? I'm still kinda new to the whole cooking thing and definetely interested in learning. And advice is great!!

*Kistinbee*

WillPillageYourVillageForFood

The only problem with substituting margarine especially the "light" butter/margarine or the butter/margarine in tubs is that those products are whipped and they will contain less fat by volume and I have found that they usually do not have the same good results that are obtained using real butter/margarine in sticks when called for.

Also too remember that the calorie amounts you are calculating are for the entire stick of butter and you will not be eating the whole stick in a serving so I say go for it and make it the way it calls for and enjoy!:bigsmile:

icandoit

I have made parma chic with yogurt as the base and this the bread crumbs and bake it. Just before it has finished cooking put on some red sauce and fat free parma cheese.

WillPillageYourVillageForFood

Well, I wish I had read your reply before posting, if you are just using the butter to hold the coating on the chicken then I would substitute light margarine as it won't affect the taste or texture greatly. If you wanted to totally eliminate the butter you could moisten your chicken breasts with water before dredging them in your dry ingredients. Most likely the recipe is calling for the butter to enhance the flavor but you can still get the flavor by using margarine.

jessneill

i just used a parmesean shake and bake that was like 25 cals a serving. it was very good. as far as making your own recipie what is the butter used for??

You make a garlic butter with minced garlic and the melted butter and dip the chicken in it before dipping it in a breadcrumb, parmesan, and seasoning mixture. Then bake it in the over. I think it's mainly for flavor. Do you think I could just sprinkle some garlic powder all over it and then into the breadcrumb mixture and eliminate the butter altogether? Will the topping still stick to the chicken? I'm still kinda new to the whole cooking thing and definetely interested in learning. And advice is great!!

*Kistinbee*

I'm wondering if an egg dip with some garlic powder in it wouldnt' suffice for the bread crumb mixture to stick to. You could even use egg beaters instead....

lotusfromthemud

egg white will also hold the breading on. You could mix in a tablespoon of butter for some flavor, but many, many fewer calories.

kistinbee

i just used a parmesean shake and bake that was like 25 cals a serving. it was very good. as far as making your own recipie what is the butter used for??

You make a garlic butter with minced garlic and the melted butter and dip the chicken in it before dipping it in a breadcrumb, parmesan, and seasoning mixture. Then bake it in the over. I think it's mainly for flavor. Do you think I could just sprinkle some garlic powder all over it and then into the breadcrumb mixture and eliminate the butter altogether? Will the topping still stick to the chicken? I'm still kinda new to the whole cooking thing and definetely interested in learning. And advice is great!!

*Kistinbee*

I'm wondering if an egg dip with some garlic powder in it wouldnt' suffice for the bread crumb mixture to stick to. You could even use egg beaters instead....

Egg beaters could be great...I have some at home. Do you think this will really work?

*kistinbee*

dulceluva

a little bit of chicken broth and maybe dredge away.... Shake and Bake seems like a better option or check the ingredients for Panco (sp?) which is Asian version of bread crumbs.

Healthier_Me

You can always use whole wheat bread and make your own bread crumbs by baking a few slices and ground them up.

~Joanna:flowerforyou:

yoginimary

Corn flakes for bread crumbs (or other crunchy cereal that's not too sweet) and spray with cooking spray right before putting in the oven - this spray will make it crunchy like the butter will.

kistinbee

Corn flakes for bread crumbs (or other crunchy cereal that's not too sweet) and spray with cooking spray right before putting in the oven - this spray will make it crunchy like the butter will.

I do have corn flakes at home and Pam cooking spray. I could use this! What do you guys think about the egg beaters?

*Kistinbee*

bricker06

egg beaters are a great idea. i hace used them with cornflakes and you could use butter flavor pam. let us know how they taste.

Anna_Banana

I would spray it with non fat cooking spray instead of dipping in butter.

kristie874

That's a lot of butter! I make a healthy version of chicken parm, myself. I use bread crumbs (you could substitute some wheat germ for part if you like) and I lightly spray the coated pieces of chicken with olive oil (invest in an oil mister...they're about $10 and so much better than using Pam!), then I bake it. Hope that helps!

Oh...I use egg (eggbeaters or whites are fine, too) to coat the chicken in first, then dunk them in the breadcrumbs. Sometimes I double coat them. :blushing:

garimac

well I think you have a tons of ideas, but I will through my two cents in as well.

for the bread crumbs, make your own with a whole grain bread or even one of the 40 calorie a slice whole wheat breads. not only lower you calorie intake but be better for you.

You need somtehing to help the bread crums stick so you can,
dust the chicken with flour and then dip in egg white or whole egg beaten.
then into your bread crumbs.
or brush the chicken with your favorite mustard and then dip in your beadcumbs.

If you think you will miss the garlic then add some garlic powder to your beadcrumb mix.

kistinbee

Thanks so much guys! I will play around with it tonight and if it turns out any good, I will definetely post the recipe that I use. Have a great weekend and again, thank you!!

*Kistinbee*