1 large egg
1 tbsp water
2 tsp olive oil
1/3 cup finely crushed, low-sodium, whole-grain crispbread
1/3 cup shredded or grated Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp ground oregano
1/4 tsp pepper
4 boneless, skinless chicken breasts (about 4 oz each), all visible fat discarded, flattened to 1/4-inch thickness
Preheat the oven to 400 F. Lightly spray a 13-by-9-by-2-inch baking dish with cooking spray.
In a shallow dish, whisk the egg, water and oil. In a separate shallow dish or pie pan, stir together the crispbread, Parmesan cheese, parsley, oregano and pepper. Dip the chicken in the egg mixture then in crumb mixture, turning to coat at each step and gently shaking off any excess. Using fingertips, gently press the coating mixture so it adheres to the chicken. Arrange the chicken in a single layer in the baking dish. Lightly spray the chicken with cooking spray.
Bake for 15-18 minutes, or until chicken is no longer pink in the center and the top coating is golden brown.
Find more recipes and learn more about managing the connection between diabetes and heart health at KnowDiabetesbyHeart.org/Recipes.