LiGHT Chicken Parmesan
- 4-6 chicken breasts (thinly sliced breasts work best)
- 3/4 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt
- Freshly ground pepper
- 2-3 tablespoons either fresh or dried herbs. I use a Bonnes Herbes de Paris dried spice blend from Local Spicery in Tiburon. Fresh tarragon, basil, dill and chives work great too.
- 2 eggs beaten
- 6 slices fresh mozzarella cheese
- 6 fresh basil leaves
- Good quality olive oil
- Rao's Arrabbiata Sauce (you'll need about 1/2 a jar) or homemade tomato sauce. Rao's is the only jar sauce I would ever use. All natural ingredients and nothing funny added in.
- Preheat oven to 425 degrees
- Lightly drizzle some olive oil and brush it evenly over baking sheet
- Mix together the Panko, Parmesan, herbs, several shakes of kosher salt and pepper on a plate.
- Place the beaten eggs into a shallow bowl
- Dip the chicken pieces one by one into the egg then dredge into Panko mixture, pressing the crumbs onto the chicken with your hands. Place pieces on baking sheet
- Lightly drizzle each piece of chicken with olive oil
- Bake in 425 degree oven for 20 minutes.
- While chicken is cooking, warm tomato sauce over low heat on stove
- After 20 minutes, take chicken out and place a slice of mozzarella on top of each chicken breast and place back into oven until cheese is melted (about 5 minutes)
- Remove from oven, pour some tomato sauce on top of each breast and top with a leaf of fresh basil
Serve over rice, noodles or sauteed spinach. Pairs well with roasted carrots.
