Recipe: Quick Parmesan Chicken (or Fish)

QUICK PARMESAN CHICKEN (OR FISH)

1 teaspoon margarine, melted
1 cup whole-wheat bread crumbs
3/4 cup grated Parmesan cheese
1 tablespoon dried basil
2 teaspoons minced garlic
4 whole boneless, skinless chicken breasts*
1/4 cup skim milk (for chicken only)

Preheat oven to 350 degrees F. Cover a baking sheet with foil.

Brush melted margarine on the foil.

Make breading by combining bread crumbs, cheese, basil and garlic. (Measure 1 cup of breading mixture and freeze in a plastic bag for an even quicker dinner next time.)

Dip chicken in milk and roll in coating. Shake off excess. (If using fish, roll directly in the breading mixture because it will adhere without the milk.) Arrange on baking sheet and place in preheated oven.

Bake about 20 minutes for chicken and, for fish, until fish flakes with a fork, about 10 to 15 minutes.

*Two pounds of fish fillets, such as perch, haddock or flounder can be substituted.

Makes 4 servings
Source: Richmond (Virginia) Times-Dispatch