Last week, I made this recipe for my parents for the first time. My mom enjoyed it so much that she asked me to make it again for her this week and informed me that she was planning on serving it at her next dinner party, which is the ultimate compliment.
What I love about it is that it is easy to whip up on a week night and it is much healthier than traditional Chicken Parmesan. I originally found the recipe on Martha Stewart, but have since altered it a little bit to suit my tastes.
Baked Chicken Parmesan: serves 4
- 2 slices whole-wheat sandwich bread, torn into pieces
- 1 TBSP of grated Parmesan cheese
- 1 tsp olive oil
- Salt and ground pepper to taste
- 2 TBSP of all-purpose flour
- 1 large egg white
- 4 boneless, skinless chicken breasts, (I prefer the thin breasts)
- Sliced mozzarella
- 1 can (28 ounces) crushed tomatoes
- 2 garlic cloves, chopped
Pre-heat your oven to 425. In the food processor combine whole-wheat bread, Parmesan cheese, olive oil, salt and pepper. Pour your flour, egg white and bread crumbs into three separate shallow bowls. Drudge your chicken in flour on both sides, shaking off the excess. Next, dip it in the egg white and finally dip each side in bread crumbs.
Transfer your chicken to a baking dish. Bake until your bread crumbs become crispy and brown and your chicken is opaque inside, approximately 10 minutes. Top each chicken breast with a slice of mozzarella cheese and place the baking dish back in the oven until the cheese is lightly browned and bubbling, approximately 2-4 minutes.
While the chicken is baking add crushed tomatoes, garlic, salt and pepper to a skillet. Bring to a boil and let your tomatoes simmer until they thicken, approximately 6-8 minutes.
*I always serve my Baked Chicken Parmesan over whole wheat pasta and top it with a little extra shaved Parmesan.