For dinner last night I made chicken parmesan to enjoy while watching Jamie Oliver’s Food Revolution! It was the perfect excuse to use my new meat mallet and it was soooo good! I served the chicken parmesan over some whole wheat pasta with a side of roasted asparagus. This recipe is a similar version derived from Cook This, Not That!
Healthy Chicken Parmesan
soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
- 2 chicken boneless, skinless chicken breasts
- 1 egg white
- 1/2 cup Panko bread crumbs
- 1 Tbsp Italian seasoning
- 1 Tbsp grated parmesan cheese
- Olive oil
- 1/2 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 2 cups cooked whole wheat pasta
Place the chicken between 2 pieces of plastic wrap and pound with meat mallet until about 1/4″ thick. Season with salt and pepper. Combine bread crumbs, parmesan cheese and Italian seasoning on a large plate. Dip the chicken breasts in the egg white and then coat with bread crumb mixture. In skillet, heat olive oil and cook chicken on either side for about 3-4 minutes or until a dark golden brown. Place in a baking sheet, spoon tomato sauce over the chicken, and top with mozzarella cheese. Stick chicken in the oven at 300*F for about 5-10 minutes until cheese has melted. Serve atop pasta with a side of asparagus!
For the asparagus I simply coated the stalks in olive oil, salt, pepper, and grated parmesan cheese and roasted in the oven at 400*F for 10 minutes. Be sure to break off the tough woody ends of the asparagus before cooking. To do this, hold the asparagus stalk by both ends out in front of you. Bend until the bottom part snaps off; discard this portion and cook the remaining stalk.
Asparagus is in season for spring so be sure to grab some on your next trip to the supermarket!