• Cooking Time: 20-25 minutes
• Preparation Time: 5 minutes
• 3/4 cup finely chopped fresh Italian parsley, or 1/4 cup dried parsley flakes
• 2/3 cup plain dried breadcrumbs, or Italian
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon ground pepper
• 1 tablespoon lemon zest, finely chopped
• 4 chicken breasts, skinless and boneless
• canola or olive oil cooking spray

1. Preheat oven to 450 degrees. Cover a 9 x 13-inch baking pan with foil; coat the foil with canola cooking spray.
2. Add parsley, breadcrumbs, Parmesan, pepper, and lemon zest to medium bowl and blend well.
3. Press both sides of each chicken breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly with cooking spray.
4. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly browned (about 25 minutes).

Quicker, healthier chicken cutlet that both grown ups and kids enjoy