You have to try this Chicken Parmesan recipe- it's SO tasty, and SO healthy! I love Elie Krieger, a Nutritionist that has her own show on the Food Network. I've been planning on making this for a while- and been saving the butts of bread for weeks to make my own breadcrumbs (so they could be whole wheat! My friend Tiffany uses leftover bread from her breadmaker to make breadcrumbs- I might have to try that next!). So I finally got around to making it, and let me tell you- it is definitely going to be become a part of the routine recipe rotation! Casey LOVED it, Ada ATE HER MEAT, and it was delicious and nutritious! This is Elie's recipe- I put the tweaks I made in green!
-4 slices whole wheat bread (for the breadcrumbs- just throw it in the food processor, then spread on a baking sheet, spray with cooking spray, and bake for about 12 min on 350. It's OK if they get a little too crispy, but you definitely don't want soft or soggy.)
-1/c flour (I used 1c, just to be safe and well coated!)
-1 tsp dried oregano (I'm pretty sure I used way more than this.)
-1/2 tsp dried garlic POWDER (not garlic SALT. Big difference in nutrition! Also pretty sure I used more.)
-4 tsp paprika
-1/2 tsp each of salt and pepper
-1/2 tsp cinnamon (I think this was the amount? I honestly didn't measure any of this: I just put it all in various amounts based on how much I like the spice!)
-1/4 tsp crushed red pepper (I LOVE sweet and spicy!)
-2 eggs + 1/2c milk (Elie used just egg whites, but I'm not THAT crazy over the amount of fat in a dish- especially if it's from a natural source. Plus, the cholesterol is good for Ada's brain. Use whatever milk you've got in the fridge. Elie says skim, I used whole and it worked fine.)
-4 boneless skinless chicken breast halves; pounded to 1/2 in thick. (I would pound to even thinner- ours came out SUPER thick- which was amazing; but impossible to finish a whole breast! Maybe cut them in half before breading, too? These servings end up HUGE.)
-1 jar marinara sauce (I actually just used a pasta sauce I had on hand- complete with chunky vegetables. And it was great! You might want to double this to 2 jars- I'll explain later.)
-3/4 c mozzerella (I have no clue how much I actually used. I just covered the top of the dish!)
-2 tbl GOOD parmesan (we're talking the $8 wedge you get from the cheese lady at HEB. But you don't need much, and it will last a while wrapped in plastic in the fridge. Also- I'm pretty sure I used way more than 2 tbl!)
-In 3 separate medium bowls (I used deep plates), put the flour, the eggs/milk, and the bread crumbs with all of your spices. Dredge each breast through 1)flour, 2) eggs/milk, and 3)the bread crumbs. Get a good, thorough coating of each to ensure major crispiness!!! Place them all on your foiled baking sheet.
-in a 400 oven, bake these for 15 minutes. Spray them with cooking spray on each side before hand.
-Pull out, top with a jar of marinara sauce and your cheeses, and bake another 10 minutes until cheese is bubbling and calling your name.
-We cooked spaghetti noodles to put our chicken on; but you will probably want another jar of pasta/marinara sauce b/c it just wasn't enough with the one jar over the chicken!