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Skinless chicken breast meat dipped in egg whites and ground whole-wheat crackers forms a healthier chicken parmigiana that's sure to be a favorite.

Martha Stewart Living, February 2010

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Recipe Summary

Servings:
6
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Ingredients

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Directions

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  • Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.

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  • Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.

  • Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.

  • Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.

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