Today for dinner we had chicken parmesan. It put a smile on my face, my husband's face, and most importantly made us feel good. Another plus is that it only took 35 minutes to prepare. Enjoy!
Also, ignore the Utah hard water covered knife... Just focus on the yummy chicken. It's driving me crazy a little bit, but I really wanted to post this recipe tonight! I was rushing to get a picture because the light was fading fast so I just grabbed the closest knife to me! Oh well!
3 boneless, skinless chicken breasts
3/4 teaspoon kosher salt
1/2 cup seasoned whole wheat bread crumbs, homemade or store-bought
3 tablespoons grated Parmesan cheese
2 teaspoons melted unsalted butter
1 tablespoon olive oil
2 cups marinara sauce
9 tablespoons part-skim mozzarella cheese (or just regular mozzarella)
Preheat the oven to 450 degrees F. Lightly spray a large baking sheet with oil.
Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.
In a shallow bowl, combine the bread crumbs and Parmesan. In a small bowl, combine the butter and olive oil. Brush the butter and oil on both sides of the chicken, dip the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.
Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.
Meanwhile, in a large, deep covered skillet, cook the marinara sauce over medium heat until heated through, 2 to 3 minutes.
Place the baked chicken in the skillet and top each piece with 1 1/2 tablespoons of the mozzarella. cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.
Adapted from Skinny Taste