Light Chicken Parmesan

light chicken parmesan


=> 2 slice(s) whole-wheat sandwich bread, torn into pieces
=> 1 tablespoon(s) grated Parmesan cheese
=> 1 teaspoon(s) olive oil
=> Coarse salt and ground pepper
=> 2 tablespoon(s) all-purpose flour
=> 1 large egg white
=> 4 boneless, skinless chicken breast halves
=> 3/4 cup(s) shredded part-skim mozzarella
=> 1 can(s) whole peeled tomatoes in puree
=> 1 clove(s) garlic, minced

light chicken parmesan


=> First, Preheat oven to 425 degrees with rack in upper third. Then Line a rimmed baking sheet with aluminum foil set aside. In a food processor, place bread, oil, Parmesan, and a pinch each salt and pepper. Pulse until craggy crumbs form Conveyance to a small bowl. Place flour in a second small bowl season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
=>then, Dip top side of a chicken breast in flour, shaking off increase. Dip same side in egg white, letting increase drip off, then in breadcrumbs, pressure to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
=> Meanwhile, in a big skillet, place tomatoes, breaking them up with your fingers. Add garlic season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

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