Lower Cholesterol Chicken Parmesan |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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This is a recipe that I explored with in the kitchen. Its easy and no egg or oil is necessary. Don't worry you can't tell a difference in taste. Also, I usually serve this with a side of penne pasta in marinara sauce and garlic toast. Ingredients:
5 boneless chicken breasts |
16 ounces tomato sauce (give or take a few ounces) |
8 -10 ounces spaghetti sauce, bertolli works very well (slighty lower sugar than others) |
2 1/2 cups of contadina italian style breadcrumbs |
1 teaspoon fresh parsley or 1 teaspoon dried parsley flakes |
1 teaspoon oregano |
1 teaspoon garlic powder |
3/4 cup parmesan cheese |
1 cup mozzarella cheese |
Directions:
1. On a large flat plate pour tomato sauce. Pre-Heat the oven at 375°F.
2. On a large flate plate pour bread crumbs, oregano, garlic powder, and parmesan cheese. Make sure ingredients are blended together.
3. Take a piece of chicken breast and dip it into the tomato sauce. Flip until chicken is completely covered in sauce on both sides.
4. Remove the chicken from the sauce and dip into the bread crumb mix until the tomato sauce is completely covered.
5. Repeat with each piece of chicken.
6. Place Chicken on a baking pan. Preferably a broiler pan.
7. Bake for about 45min- 60 min until chicken breasts are thoroughly cooked and the coating is a golden brown. (Time depends on how size of chicken breast).
8. Pull pan out of oven and pour about 2 tablespoons of spaghetti sauce on breasts.
9. Generously distribute mozzerella over the breasts and top it with parsley flakes.
10. Place the pan back into the over for 5 minutes or until the cheese has completely melted.
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