Monday, September 8, 2014

Baked Parmesan Chicken & Tomatoes

Chicken Parmigiana is one of my favorite dishes to order at nice Italian restaurants. This is my lightened up, easy-to-follow recipe for you to try at home! Sometimes I serve over pasta but on days where I need some more greens in my life I choose to (errrr make myself) steam up some broccoli or asparagus to serve alongside this savory chicken.

For the tomato sauce:
½ sweet onion, diced
1 tbsp extra virgin olive oil
1 can basil, garlic & oregano diced tomatoes
1 tsp salt & pepper 
½ tsp parsley
¼ c Parmesan cheese

For the chicken:
2-3 large chicken breasts (slice in half if they are really thick so they cook evenly)
1 tbsp butter
1 garlic clove, minced
½ cup panko bread crumbs
½ Italian flavored bread crumbs
fresh mozzarella cheese, sliced (2-3 slices per breast)
¼ cup Parmesan cheese

Preheat oven to 400°. 

Tomato sauce:
Step One
Heat olive in small saucepan over medium-high heat. Sauté onion until translucent, maybe 4-5 minutes.

Step Two
Meanwhile, process tomatoes in food processor for about 30 seconds.

Step Three
Add tomatoes, salt, pepper, parsley and Parmesan into saucepan. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.

Step Four
Heat butter in small sauté pan on medium-high heat. When butter is melted, add in garlic and sauté for a minute. Set aside and let cool for 2-3 minutes.

Step Five
While butter is cooling, mix together bread crumbs and Parmesan cheese.

Step Six
Dip chicken in butter then into bread crumb mixture. Set in a baking dish.

Step Seven
Cook chicken for 20 minutes, or until slightly browned. 

Step Eight
Add tomatoes and place slices of fresh mozzarella on top. Bake for an additional 20- 25 minutes (or until cooked through/cheese is bubbling up a little). 

Serve with some fresh sauteed vegetables for a low-carb, tasty meal. Enjoy, y'all!


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