Wednesday, May 12, 2010
Dinner Last Night: Guiltless Chicken Parmesan
I'll be the first to admit I have never actually tasted traditional chicken parmesan. So it would be less than honest of me to say this dish tastes exactly like the heavier version and you won't even miss all the fat, because I don't know. But I will say that on its own, as a healthy meal, or any meal for that matter, this recipe will knock your socks off! The light and crispy panko crust makes it seem much more sinful than it really is! And the delicious hint of spice from the Dijon is a killer combo with the herbs and sauce. Seriously, we LOVE this Clean Eating version of the Italian favorite!
The recipe calls for a homemade tomato sauce, but because we love and usually have Whole Foods brand pasta sauce on hand, I just use that. If you have time to make it yourself, by all means, do it!
Guiltless Chicken Parmesan
recipe adapted from Clean Eating
Olive oil cooking spray
1/2 cup whole wheat panko bread crumbs
1 T Parmesan cheese, grated
1 t dried oregano
1/2 t dried thyme
1/4 t sea salt
1/4 t ground black pepper
1 4-oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 T Dijon mustard
1/2 cup part skim mozzarella cheese, shredded
8 oz cooked whole wheat penne (or your favorite pasta)
1/3 cup natural, low-sodium pasta sauce, plus more for pasta
1/4 cup fresh basil, chopped
Preheat oven at 400 degrees. Coat a large baking sheet with cooking spray.
In a shallow dish, combine panko, Parmesan, oregano, thyme, salt and pepper. Mix with a fork to combine. Brush both sides of the chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken to prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
Top each chicken breast with 2 to 3 T tomato sauce and 2 T mozzarella. Return chicken to oven and bake 10 minutes more, until crust is golden brown and cheese is melted and bubbly.
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnish both with fresh basil.