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Ingredientes
- Â Â with a lowfat sour cream and Parmesan cheese crust
- Â Â Serves 4
- 2 c. lowfat sour cream
- 1/2 c. Dijon mustard
- 6 x chicken legs and thighs or possibly 6 chicken breasts, wings removed
- 3 c. dry bread crumbs
- 6 x cloves garlic, chopped
- 2 tsp dry thyme
- 1 tsp dry basil
- 2 tsp freshly grnd black pepper
- 1 c. grated Parmesan cheese
- Â Â Oil for greasing
Direcciones
- Preheat oven to 375 degrees. Combine lowfat sour cream and mustard in a shallow bowl. Dip in each chicken piece and turn over till completely coated with the mix. Shake off any excess back into the bowl.
- Combine bread crumbs, garlic, thyme, basil, pepper and cheese in another shallow bowl. Immerse each lowfat sour cream-mustard coated piece of chicken into the crumb mix and turn till completely coated. Place chicken pcs on a rack to dry for 30 min before baking.
- Lay chicken pcs on a well-greased sheet pan and bake 40 min or possibly till coating is nicely browned. Serve at once or possibly cold and chill to eat cool later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 4 servings | |
| Calories 905 | |
| Calories from Fat 447 | 49% |
| Total Fat 50.51g | 63% |
| Saturated Fat 22.99g | 92% |
| Trans Fat 0.13g | |
| Cholesterol 177mg | 59% |
| Sodium 1545mg | 64% |
| Potassium 656mg | 19% |
| Total Carbs 66.71g | 18% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.59g | 6% |
| Protein 45.28g | 72% |
