Parmesan Chicken

My family loves crispy fried chicken, so I am always trying new ways to give them that delicious flavor they want without all the greasy, artery-clogging bad stuff that goes along with it.  Baking in a small amount of olive oil is a great option.  Adding flavor to a very thin coating that replaces the deep-fried skin makes this a delicious treat
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Ingredients:
2 boneless, skinless chicken breasts (about 1 pound total)
1/2 cup buttermilk
1/2 cup grated Parmesan cheese
1/2 cup organic, milled flax seed
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
2 Tblsps Kirkland Organic No-Salt Seasoning
1 Tblsp olive oil

Preparation:
Preheat oven to 400 degrees F.

Cut the chicken breasts into 2 oz. portions.  Place the pieces in a bowl and pour the buttermilk over the top.  Allow the chicken to stand in the buttermilk for about 20 minutes.

In a shallow dish, combine the Parmesan cheese, flax seed, and seasonings.

Add olive oil to a cookie sheet or baking pan and spread it evenly.  Remove each piece of chicken from the buttermilk and dredge in the Parmesan cheese mixture to coat evenly.  Place the pieces on the cookie sheet so they are not touching.

Bake for 15 minutes.  Turn each piece and bake for 7 to 10 minutes longer.

Serves 4.   284 cal per 4 oz. serving

I served this dish with steamed broccoli and slices of kiwi.