I cooked up this Parmesan Chicken recipe for J and I the other night. It was so satisfying and yummy that I can't wait to have a dinner party to knock some socks off! Any takers?
Chicken Parmesan with Pasta
and Homemade Tomato Sauce
Olive oil cooking spray
2 tsp olive oil
1/4-1/2 c white onion, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced (or buy the jars of already minced garlic in oil...convenience rules)
2 tsp dried oregano, divided
1-28oz jar or 2-15oz cans of diced tomatoes (various flavors)
1 T tomato paste
1/2 C Kashi crackers, crushed OR whole wheat bread crumbs
1 T Parmesan cheese, grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper
3 boneless, skinless chicken breasts, pounded into 1 inch thickness between two sheets of plastic wrap
1 T Dijon mustard
1/2 C 2% mozzarella cheese, shredded
8 oz cooked whole wheat penne
1/4 c fresh or dried basil, chopped
preheat oven to 400F. Coat baking sheet with olive oil. Heat oil in large sauce pan over medium heat, add onion, bell pepper, and garlic. Saute 3-5 minutes, until veggies are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste. Bring to a simmer. Reduce heat to low and partially cover for 20-30 minutes.
Meanwhile, in a shallow dish, combine cracker crumbs, Parmesan, oregano, thyme, salt, and pepper. Mix with fork to combine. Brush both side of chicken breasts with mustard. Place chicken breast in the dish of crumbs and coat each side. Place chicken in pan and coat with cooking spray. Cook for 20 minutes.
Top each chicken breast with 2-3 Ts of tomato sauce and 2 Ts of mozzarella cheese. Return to oven and bake another 10 minutes. Crust should be golden brown and cheese melted and bubbling away.
Place chicken on serving platter, top pasta with tomato sauce. Sprinkle basil over chicken and pasta. ENJOY!
Nutrition (4 oz chicken and 4 oz pasta): 439cals, 12g fat, 43g carbs, 34.5g protein