Southern Unfried Chicken

I honestly don't remember where I got this recipe from. It was either Runners World Magazine, Oxygen Magazine, or Clean Eating Magazine.

Southern Unfried Chicken:

Ingredients:
1 cup buttermilk
2-3 tsp hot sauce (3 was pretty strong, next time I'll use 1.5-2)
4 skinless chicken breasts, cut in half
1.2 cups whole-wheat panko bread crumbs (I used Italian breadcrumbs because it's all we had in the house)
3 tbsp Parmesan
1.5 tsp onion powder
1.5 tsp garlic powder
1-2 tsp black pepper
1-2 tsp hot red pepper
1 tsp paprika
1/4 tsp salt
cooking oil spray

Directions:
In a bowl, combine buttermilk and hot sauce. Mix well. Submerge the chicken breasts in the buttermilk marinade. Allow to soak at least one hour and up to 24 hours.

Preheat oven to 400 degrees F. While the chicken is marinating, combine the bread crumbs, Parmesan, and the rest of the spices in a gallon-size plastic bag. Shake to blend. Using tongs, remove the chicken breasts from the marinade and place directly in the bag of bread crumbs and spices. Shake the bag well, until the chicken breasts are evenly coated in bread crumbs. Remove the chicken breasts from the bag and lay flat on a lightly oiled sheet pan. Allow to chill uncovered in the refrigerator 30 minutes. Lightly coat each chicken breast with cooking-oil spray. Bake for 35-40 minutes.

Serves 4

Per serving:
Calories: 323
Carbs 27g
Fiber 4g
Protein 39g
Fat: 7g

Creamy Chicken Lasagna

I tried this recipe and it was delicious; definitely on my re-make list. Thank you Runners World Magazine for this!

Creamy Chicken Lasagna

Ingredients:
15 oven-ready, rippled style lasagna noodles (soaked in piping hot water for 10 min) (I used whole wheat noodles)
4 cups shredded chicken
1 1/2 teaspoons dried basil
12 oz cream cheese softened
1/2 cup chicken broth
3 cups marinara sauce (no sugar added)
4 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese

Directions:
Heat oven to 400. Combine chicken, basil, 8oz cream cheese, and 1/4 cup broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 9x13 baking dish; assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons parmesan. Top with last noodles, the broth mixture, and the remaining cheeses. Cover with foil and bake for 45 minutes. Leaving dish on the same rack, turn oven to broil. Remove foil and broil until golden brown, 5 minutes. Remove from oven and let sit for 10 minutes.