What makes this Chicken Parmesan healthier than usual? Only one side of the chicken has breading, whole-wheat breadcrumbs sub in for white, and an egg white replaces a whole one.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.

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  • Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.

  • Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Reviews (3)

179 Ratings
  • 5 star values: 33
  • 4 star values: 40
  • 3 star values: 63
  • 2 star values: 33
  • 1 star values: 10
Rating: Unrated
01/05/2014
Can someone please clarify a few things for me. I was wondering if this recipe calls for 4 boneless chicken breasts, halved (as in 4 breasts cut in half), or for 4 halves of boneless chicken breasts (as in 2 boneless chicken breasts cut in half). Also, if you were using bread crumbs, approximately how many cups would be the equivalent of 2 slices?
Rating: Unrated
01/29/2013
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Rating: Unrated
01/17/2012
these are all great , but would love to have the nutritional content attached to each recipe Particularly since we are looking at lighter versions of old classics
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