Name: Chicken and biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally into thin cutlets; 2 tbsp nonfat Greek yogurt; 1 tsp Dijon mustard; 1/4 cup panko breadcrumbs; 1/4 tsp garlic powder; 1/2 tsp paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 1 tsp cold salted butter, diced small; 2 tbsp lowfat buttermilk; 8 olive oil cooking sprays

Nutrition

Per serving

478 calories

Protein: 50g; 42% of calories
Carbs: 42g; 36% of calories
Fat: 12g; 23% of calories

Instructions

Prep 20 min · Cook 25 min

Heat your oven to 425°F. Set a wire rack inside a baking sheet and mist the rack with cooking spray.
In one bowl, stir the yogurt, mustard, garlic powder, paprika, half the pepper, and most of the salt. In a second bowl, place the panko. Coat the chicken cutlets in the yogurt mixture, then press into the panko until fully coated. Set on the wire rack.
Bake the chicken for 10 minutes. While it bakes, whisk the flour, baking powder, and the remaining salt and pepper in a clean bowl.
Rub the cold butter into the flour with your fingertips until the mixture resembles coarse meal. Stir in the buttermilk until a shaggy, sticky dough forms.
Drop the biscuit dough in one large mound on the rack next to the chicken. Bake until the biscuit is golden and the chicken is crispy. Done when biscuit is golden and chicken flakes easily, 165°F.
Let the chicken rest for 3 minutes. Split the biscuit and serve the plate hot.

Nutrition

Ingredients

Instructions

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