Monday, May 7, 2012

Creamy Basil Sauce over Parmesan Crusted Chicken

This is a Skinny Chicken recipe with a creamy basil sauce that makes you feel like you've had a feast. Make this recipe up when you want to impress.
The ingredients for the sauce are pretty basic except the fat free half and half. The sauce works up fast and easy and it tastes so so good over the parmesan crusted chicken.
The fat free half and half make this sauce very creamy. The best thing about this little recipe is you can have 1/4 cup of the sauce for just 2 points+ Weight Watchers points.
The chicken is about as easy as you can ask for but the sauce over the top makes it feel and taste a little extraordinary. I hope you will take the time to try this recipe out. It would rank up there with Skinny Baked Chicken but packs some impressive taste.
Yummy! And oh so easy. It actually seems a little fancy. I hope you will like it. It is definately a recipe I will be making again and again. Skinny Parmesan Crusted Chicken 4 Boneless Skinless Chicken Breasts (thawed and trimmed) 1/2 cup grated Parmesan Cheese 1/2 Tbls. Italian Seasoning 1/2 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. chili powder Thaw the chicken and trim off any fat. Pat dry between paper towels. In a gallon size zip loc bag, mix the parmesan cheese and seasonings. Drop the chicken breasts into the bag two at a time and toss. Put in a pan that has been sprayed. Sprinkle the rest of the parmesan mixture over the tops of the chicken. Spritz if you want with one spray from a misto. Bake at 350* for about 40 minutes or until juices run clear. Serve with the Creamy Basil Sauce below Creamy Basil Sauce 3 1/2 tsp. corn starch 1 tsp. chicken boullion granules 1/2 cup milk 1/2 cup fat free half and half dash of garlic powder 1/2 tsp. basil (I made it with dried, you might have to experiment with fresh) a couple of twists from the pepper mill 2 Tbls. grated Parmesan cheese

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