As I have started on a diet/exercise program, I have been searching for low fat protein sources for dinner. A plain, skinless grilled chicken breast gets boring after a while! Dry rubs are a good way to add flavor, but not fat. I made four basic rubs that I found in the index of a Martha Stewart Everyday Food publication, "Great Food Fast". The chili rub consists of 1T plus 1 t chili powder, 2 t. cumin, 2 t. brown sugar, 1 t. oregano and 1 t. coarse salt. I mixed 2 tsp. of this rub with the 2 TB. shredded, (not grated or shaved) parmesan cheese. The baked breasts turned out so juicy and flavorful and the shredded parmesan cheese retained an interesting texture. This will definitely be a "go to" recipe for me and my husband.
This is one of my go-to meals when I am looking for something quick, easy, and flavorful. I serve it with butter noodles and green beans.
This was too spicy for me. I used Romano cheese (more of a cheese tang than Parm), but the chili powder just overcame it. Maybe with twice the cheese, the heat would be lessened.
This recipe was extremely simple and full of flavor- two wonderful things when you are watching what you eat! It made the chicken very moist and tender. Will definetly make again-thanks!
I'll give this 5 stars for two reasons. One... so easy. Two ...so yummy
Very simple and very delicious. I used thigh fillets as I did'nt have breast fillets, and it worked very well. Served mine on a bed of homemade Fettuchini pasta and a green salad. Will make it again for sure. Thankyou.