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Shop the Sale: Naturally low-fat chicken breasts


If you overindulged both diet-wise and budget-wise over the holidays, it’s time to get back on track. So we are helping out with some terrific buy-one, get-one-for-1-cent deals this week at your neighborhood store.

And that includes some staples that will help both your wallet and your waistline, like Pilgrim boneless skinless chicken breasts. Buy a package, get another for a penny. And because the skin – by far the fattiest, most calorie-laden part of poultry – has already been removed, you start out with a lean, protein-dense main ingredient.

Need some inspiration? Search for some on our recipe database, on our newly redesigned website.  You’ll find hundreds of easy, delicious recipes to jumpstart your menu planning, like this chicken and brown rice pilaf , ready in just 20 minutes!

Or, here’s a simple baked chicken recipe that gets lots of flavor, but not too much fat, from Parmesan cheese and garlic. Pair with rice pilaf, a green vegetable, and fruit for dessert, and you won’t break the budget OR your diet.

Parmesan-lemon chicken
Serves: 4

Ingredients:
Four boneless, skinless chicken breasts
2 tablespoons butter
4 cloves garlic, minced or pushed through a garlic press
Juice of three lemons
6 tablespoons parmesan cheese, shredded or grated, divided
1 tablespoon dried parsley
1/2 teaspoon chili flakes, optional
Salt and pepper to taste

Directions:
Preheat oven to 400 degrees.

In saucepan over low heat, melt butter. Add minced garlic and saute until soft, two-three minutes. Remove from heat and let cool for five minutes. Add lemon juice, four tablespoons parmesan, parsley, chili flakes if using, and a dash of salt and pepper. If mixture is too thick, thin with a little water or chicken broth.

Spray a baking dish with nonstick cooking spray. Place chicken breasts in pan and pour butter-lemon-parmesan mixture over them. Bake for about 20-25 minutes; remove from oven and sprinkle with remaining two tablespoons of parmesan cheese. Bake for another 5-10 minutes, or until a meat thermometer inserted into the thickest part of breast registers 165 to 170 degrees.


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