Parmesan Crusted Chicken With Yoghurt Dressing

1. Pour 1 tub yoghurt into a plain flat dish, dip chicken into yoghurt and shake off excess.

2. Combine breadcrumb, parmesan and parsley in a flat dish.

3. Mix well.

4. Coat chicken in crumb mixture.

5. Place coated chicken on baking tray.

6. Spray with olive oil.

7. Bake in moderate oven for 30 to 40 minutes until golden brown- turning after 15 minutes.

8. Yoghurt Dressing: Combine remaining tub of yoghurt with garlic, mint and lemon juice.

9. Toss together diced tomatoes and cucumber and drizzle with yoghurt dressing.

10. Serve on a plate and top with parmesan crusted chicken.

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Nutrient	Quantity
Total fats	21.2846 g
Protein	399.3464 g
Carbohydrates	108.6432 g
Energy	2284.9899 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5198 g
Water	2640.584 g
Aspartic acid	1.6227 g
Calcium, Ca	3302.0876 mg
Lutein + zeaxanthin	1670.273 g
Fiber, total dietary	14.9016 g
Carotene, beta	4322.8411 g
Niacin	24.9298 mg
Vitamin A, RAE	1037.9397 g
Arginine	0.3581 g
Riboflavin	3.1776 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0304 g
Glutamic acid	3.8388 g
Sodium, Na	1888.3946 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3282 g
Total lipid (fat)	21.2846 g
Manganese, Mn	1.4154 mg
Fructose	0.1118 g
Proline	0.3145 g
Fatty acids, total saturated 16:0	2.4064 g
Fatty acids, total saturated 8:0	0.0224 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0012 g
Sucrose	0.0437 g
Choline, total	1259.4626 mg
Sugars, total	57.5396 g
Serine	0.3636 g
Fatty acids, total saturated 10:0	0.0525 g
Fatty acids, total saturated 18:0	0.955 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	3.0101 mg
Selenium, Se	325.6369 g
Ash	35.6466 g
Vitamin D	240.62 IU
Fatty acids, total saturated 18:1 undifferentiated	2.1577 g
Pantothenic acid	4.312 mg
Phenylalanine	0.3762 g
Copper, Cu	5.434 mg
Thiamin	2.7512 mg
Retinol	559.6012 g
Methionine	0.1167 g
Iron, Fe	38.844 mg
Carbohydrate, by difference	108.6432 g
Phosphorus, P	3820.5514 mg
Folate, total	450.4615 g
Tocopherol, gamma	0.159 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	0.4155 g
Cholesterol	914.6687 mg
Valine	0.3855 g
Fatty acids, total saturated 18:2 undifferentiated	1.3418 g
Glycine	0.364 g
Carotene, alpha	631.4843 g
Glucose (dextrose)	0.1006 g
Fatty acids, total saturated 14:0	0.2415 g
Zinc, Zn	20.7557 mg
Isoleucine	0.3379 g
Fatty acids, total saturated 12:0	0.0561 g
Fatty acids, total polyunsaturated	4.0389 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.5386 g
Vitamin A, IU	11448.0246 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	450.4615 g
Tryptophan	0.111 g
Vitamin C, total ascorbic acid	300.1462 mg
Phytosterols	6.06 mg
Fatty acids, total polyunsaturated 18:1 c	0.0004 g
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	0.242 g
Vitamin B-12	18.5734 g
Vitamin K (phylloquinone)	575.79 g
Fatty acids, total saturated	4.9057 g
Histidine	0.1973 g
Fatty acids, total monounsaturated	2.5178 g
Threonine	0.3455 g
Folate, food	450.4615 g
Vitamin D (D2 + D3)	5.902 g
Cryptoxanthin, beta	0.4067 g
Vitamin E (alpha-tocopherol)	12.4016 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	504.665 mg
Lysine	0.4824 g
Potassium, K	6458.998 mg
Cystine	0.1519 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Lemon juice	2 teaspoons	2.2367	0.7015	0.0244
Parmesan cheese	0.5 cup	148	16	2
Tomato	3	186.2069	41.2894	1.6192
Parsley	0.5 cup	10.8	1.899	0.237
plain yogurt	2 containers	299.64	43.9926	7.9904
mint	0.5 cup	20.064	3.835	0.3329
breadcrumb	2 cups	1613.8703	0	9.0667
olive oil cooking spray	0	1613.8703	0	9.0667
chicken breast fillet	4	1613.8703	0	9.0667
lebanese cucumber	3	1613.8703	0	9.0667