Hello,

My name is Su and I'm a Cook/Chef by trade. I have cooked in Hospitals, Schools, Deli's and even the Jail (Juvenile Hall & Boot Camp).
Oh, I know everything I'm Suppose to eat & do~~but haven't always done so in the past.
My top weight was 288 lbs. & in my avatar picture I'm weighing 229 lbs., it was taken 2 yrs. ago when I was 56 yrs. old.

One of the foods I ate alot of, besides my fave Ribeye Steaks~~was this Chicken recipe. I hope you like it, I posted it on the Challenge I started over on KK and those that made it~~Loved it.

Ingredients:

6 boneless, skinless chicken breasts (about 2 lbs.)
1/2 cup Parmesan Cheese
1 oz. Pkt. of Italian Dry Salad Dressing Mix

Preheat your oven to 400 degrees.
Mix Parmesan cheese & dry Italian mix together
Moisten the chicken with water & dip chicken breasts into
bowl of coating mix.
Place in a foil lined baking pan, on a rack sprayed with pan spray
& bake for 20 to 25 minutes or until golden brown
Serving size is one Breast~~~
Enjoy with your fave steamed veggie or sliced Tomato on the side.

Per serving: Cals. 224~38g. Protein~2g carbs.~6g. fat

I'm starting to add chicken back into my diet. I got very sick of white meat chicken in my low-fat days and have avoided it for 4 years.

One thing I've enjoyed this week is a full chicken breast (bone in, skin on). Slash the breast deeply (so the inside will cook quickly) and put it under the broiler.

I never time this, but when it smells good and looks done, I douse it liberally with a very nice Extra virgin olive oil, sprinkle Parmesan all over it and in the slashes, and give it another 1-2 minutes.

I've had it twice and enjoyed it. I'll try adding the dry Italian mix to my recipe. Do you know of a sugar-free brand to recommend?

I don't want to give up that crispy, rich skin or the bones in my recipe--they seem to help the chicken stay moist. I'll keep the oil as well.

One of my kids said to another last week, "Remember the good old days when mom always gave one of us her chicken skin?" (Now I eat it! Yum!)

Valerie your recipe sounds really good, I think I'll give it a try too.
As far as the S.F. type of seasoning, I'm sure they have it, perhaps in a Health Food Store or just the diet section in the grocery.

The good thing about my chicken recipe (and maybe yours) is that it can be made
with Turkey and Pork Chops as well.
I bought some pork chops this morning as a matter of fact & plan on fixin` them the same way as the chicken.
I haven't done it with fish yet~~the only way I fix my Salmon is wth lemon juice & black pepper~~maybe I'll try it out on some Cod or Halibut.

If you're able to find the S.F. dry mix please do let us know~~
I'll start looking for it also.

I'm sure you could make your own Italiam mixture of herbs, if you wanted. Just season the parmesan like Italiam bread crumbs. You could even add a little splenda to imitate commercial brands.

Thanks for the smart tidbit info Soobee~~I'll have to try it~~