Thursday, August 12, 2010

Chicken Parmigiana

This is one of my hubby's favorites! I lighten it up by baking the chicken rather than pan frying. It comes out tender and crispy. This dinner takes alittle more than 30 minutes but it's worth it. You can use homemade Marinara sauce or choose your favorite store bought sauce. This recipe is enough for us to have plenty of left-overs, which makes it doubly worth it! Enjoy.

Recipe: (serves 4-6)
4-5 boneless, skinless chicken breasts
1/4 cup Egg Beater's (or 1 egg)
2 Tablespoons water
2/3 cup dry bread crumbs
1/3 cup Parmesan cheese, grated
2 teaspoons Italian Seasoning
2 cups Marinara Sauce
1 1/2 cups part skim Mozzarella cheese, grated

1. Preheat oven to 500'F
2. Place chicken in resealable plastic bag or wrap in plastic wrap and pound with flat side of meat mallet until ~1/4 inch thick.
3. Mix Egg Beater's and water in a shallow dish.  In another shallow dish, mix bread crumbs, 1/4 cup of the Parmesan cheese and Italian Seasoning. Dip chicken into egg mixture first, then coat with bread crumb mixture.
3. Place chicken on a baking sheet and bake for 10-14minutes, flipping halfway through. Watch closely, don't leave the kitchen. Breading should be golden brown but chicken may not be cooked through yet.
4. Turn oven down to 350'F.
5. Spread 1/2 cup of Marinara sauce in a baking dish. Place chicken breasts on sauce in baking dish, it's okay if the chicken breast overlap slightly. Spoon remaining sauce over chicken. Sprinkle evenly with remaining Parmesan cheese and the Mozzarella cheese. Bake ~20 minutes until sauce is bubbly and cheese is golden brown and chicken reaches internal temperature of 160'F. Serve immediately over whole wheat pasta!

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