Chicken Parmesan is commonly pan fried, loaded with cheese and a thick coating of bread crumbs. Use this recipe and bake it in the oven and save on calories and fat!
4 skinless boneless chicken breast halves Panko crumbs 1/2 tsp Italian seasoning salt and pepper 2 eggs tomato sauce 8 ounces mozzarella cheese, grated 2 ounces Parmesan cheese, grated
Pan Fried Chicken
Preheat oven to 400 degrees.
Lay chicken breast on cutting board, cover with plastic wrap and pound the breast out until it is about 1/4 of an inch thick all the way around.
Combine Panko crumbs, Parmesan, and Italian seasoning on a large plate. Beat two eggs until they become smooth. Salt and pepper chicken breasts, put into the egg composition and then into the bread crumbs. Press bread crumbs onto chicken breast to make sure they stick. Place breaded breasts onto a large cookie sheet and put into preheated oven. Bake for 15 minutes or until bread crumbs begin to brown. Add a spoonful of tomato sauce and 2 ounces of mozzarella to each breast and bake until cheese is nicely melted. Serve with a tossed salad and a side of Risotto.
* Panko bread crumbs are made from crust-less loves of Japanese bread. They have a more crunchy and airier texture than regular bread or cracker crumbs and can be used as a substitute for both. It originally was used primarily in Asian recipes as a coating for deep fried fish and seafood. It can be found in most supermarkets.
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