For diabetes-friendly chicken, organize 16 ounces boneless, skinless chicken breast, 1/2 cup breadcrumbs, 1/4 cup fat-free cheese, 1 teaspoon each rosemary, basil and black pepper, along with 1/2 teaspoon oregano and 1/3 cup melted, fat-free margarine. Bake breaded chicken at 375 degrees Fahrenheit for approximately 20 to 30 minutes.
First, prepare the breading by placing breadcrumbs, cheese, herbs, salt and pepper in a shallow bowl. While any breadcrumbs can suffice, consider using Panko for a lighter, crunchier result. Regarding cheese, use a fine Italian hard variety, such as non-fat Parmesan. Mix contents together and momentarily set aside. Next, coat the chicken in melted fat-free margarine. If desired, substitute with an alternate non-fat product, such as Bacel topping spray.
Next, take the chicken and coat it in the crumb mixture, reserving all pieces on a waiting plate. Make sure not to cross-contaminate surfaces or other utensils with raw protein. Grease a baking sheet with non-fat cooking spray, and preheat the oven to 375 degrees Fahrenheit. Lay each piece of chicken on the baking sheet, even distances apart if possible, and place the sheet in the oven. After 20 to 30 minutes, check chicken for doneness with a meat thermometer, looking for an internal temperature of 165 degrees Fahrenheit. Juices should also run clear and the crumb topping browned nicely. Recipe serves approximately four people with 185.3 calories per serving.