Healthy Dinner Chicken Parmesan



Thin chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, and baked to perfection. This is the most delicious healthy chicken parmesan recipe.

It doesn’t get any more Italian-American than a delicious chicken parmesan recipe. Mama Mia! YUM! I’ve been making this simple recipe for YEARS and had every intention to share it YEARS ago but for some reason every time I made it I either screwed it up, kids were screaming for it, or I forgot to take pictures. You think my kiddos would know by now that I need to photograph all food prior to it being consumed



Stir all the ingredients together and then coat both sides of the chicken with the breadcrumbs. I used 6 chicken cutlets about 2lbs of chicken. Throw out the rest of the breadcrumbs.



Brush 1 tablespoon of olive oil on the baking sheet before place the chicken on. This helps to keep the chicken from sticking and also gives the chicken a nice brown “fried” look.
Place the chicken in a 375 degree oven for 15 minutes and then flip over and baked for another 15 minutes. Take the pan out of the oven and spread 2 tablespoons of sauce and 2-3 tablespoons of shredded mozzarella cheese on each chicken breast. Stick back in the oven for 10- 15 minutes or until the sauce is hot and cheese is melted.
Let’s talk about the sauce. This time around I used sauce I had leftover from the weekend but you can use any jar sauce you like. There is no shame in using a jarred sauce. My only recommendation is to use a high quality sauce. My favorite jarred sauces are ones by Rao and Delallo.

Ingredients
· ½ cup unseasoned wholegrain breadcrumbs
· 2 tablespoons grated parmesan (or romano) cheese
· 1 teaspoon Italian seasoning
· ½ teaspoon granulated garlic
· ½ teaspoon onion powder
· ½ teaspoon salt
· ½ teaspoon ground pepper
· 1 tablespoon olive oil
· 2lbs chicken cutlets
· ¾ cup sauce
· ¾ cup mozzarella cheese


Instructions
1. Preheat oven to 375 degrees.
2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
3. Coat a sheet pan with the olive oil.
4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.
6. Remove the pan from the oven and spread 2 tablespoons of sauce and 2 tablespoons of shredded mozzarella cheese on each chicken cutlet.
7. Place back in the oven and cook for 10 - 15 minutes or until sauce is hot and cheese is melted.
8. Serve hot.
Notes
Sugars: 2


Make-ahead instructions
You can dredge the chicken ahead of time in the breadcrumbs and store in a container in the refrigerator. Or you can make the chicken parmesan completely ahead of time, store in the refrigerator or freezer, and then reheat in the microwave.

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