Wednesday, March 19, 2008

Easy Meal, Installment 3

Easy Chicken Parmigiana

  • Ian’s Whole Wheat Panko bread crumbs
  • Chicken Breast Fillets
  • Angel Hair Pasta (We get the low-carb by Dreamfield---DELICIOUS!)
  • Jar of your favorite marinara sauce (Again, we recommend Bertolli)
  • Shredded cheese of your choice (we use Mozzarella, Provolone and Parmesan Reggiano)
  • Little bit of butter
  • Preheat oven to 400
  • Smear butter all over the chicken breast fillets (it won’t stick really, but it will keep the chicken moist so that the Panko will stick to it)
  • Mix Panko and Italian Seasoning (about 1 tbsp) and coat the chicken in it.
  • Place chicken on a cookie sheet or jelly roll pan sprayed with cooking spray
  • Bake for 20-35 minutes, depending on the thickness of your chicken. For regular boneless chicken breast, it can take the whole 35 minutes.
  • Prepare your angel hair pasta while the chicken is baking.
  • Approx 5 minutes before the chicken is done, place the cheese on top of the chicken and let it finish cooking.
  • Spoon sauce on top and Voila, instant meal!
  • This method of chicken works great for a really crunchy, fried chicken like, crispy crust on the chicken, without the unhealthy oil. It is also really good as a main dish with lemon pepper in it instead of Italian seasoning. It is super crispy and super Delicious. Ours is pictured below. I also toasted some deli sliced pepperoni in the oven for some crispy pepperoni chips. YUMMO!



Monica said...

I have printed out your Chicken & Stromboli recipes and I hope to make them sometime this week. Hope you have a Happy & Blessed Easter.

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