Chicken Parmesan
Servings
2Serving size
4 ounces chicken with 2 Tbsp sauceThis recipe can easily be multiplied and makes great leftovers – especially for sandwiches.
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash
Ingredients
| 1 slice Whole wheat bread (or gluten-free bread) |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp., leaves Dried basil |
| 1/8 tsp., ground Dried tarragon |
| 1/4 tsp. Dried marjoram |
| 1 to taste Black pepper |
| 1 large Egg(s) |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 2 tsp.. Unsalted butter |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 1 ounce Parmesan cheese (grated) |
| 6 Tbsp. No salt added tomato sauce (or Low Acid Tomato Sauce) |
| 2 ounce Skim milk mozzarella (shredded) |
Instructions
When the oven reaches 300° remove the bread and allow to sit for about 10 minutes.
Place a large skillet in the oven and increase the heat to 375°F.
Crumble the bread and place it in a mini chopper or blender with the oregano, basil, tarragon, marjoram and pepper.
Process until the toast becomes coarse bread crumbs.
Whisk the egg until frothy.
Dip the chicken breasts in the flour and then the egg to coat well and then the seasoned bread crumbs.
Coat the chicken well patting the bread crumbs in place.
Add the butter to the skillet.
When the butter is melted, place the breaded chicken breasts in the pan.
Return the pan to the oven and cook for 12 minutes.
Turn the chicken breasts over and top with the grated parmesan (half over each chicken breast).
Cook for two minutes and top each chicken breast with three tablespoons of tomato sauce.
Place 1 ounce of the mozzarella cheese on top of each chicken breast and return the pan to the oven for about 2 - 3 minutes until the cheese is just melted.
Serve.
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is quick and easy and a delicious recipe. The hardest part is toasting the bread and making the bread crumbs. The recipe was developed using a bottled tomato sauce, but you can use tomato sauce that you have made and are keeping on hand.
Most prepared sauces that you can purchase have a fair amount of salt. There are some that are lower sodium and if you are on a sodium restricted diet you can make your own tomato sauce or look for the reduced salt versions.
Likewise, for those with GERD this works great with the Low Acid Tomato Sauce.