Light Chicken Parmesan Recipe
2 slices whole wheat bread torn into pieces
1 tbs grated Parmesan cheese
1 tsp olive oil
coarse salt and pepper
2 tbs all-purpose flour
1 large egg white
4 boneless, skinless chicken breast halves
3/4 cups mozzarella
Preheat oven to 425 with rack in upper third. Line a rimmed baking sheet with aluminum foil. In a food processor, place bread, Parmesan, oil and a pinch each of salt and pepper. Pulse until coarse crumbs form. Transfer to a shallow bowl. Place flour in a second shallow bowl, season with salt and pepper. Place egg white in a third shallow bowl, and beat until frothy. Dip top side of chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then into bread crumbs, pressing to adhere. (Do not bread other side.) Lay breaded side up on baking sheet. Bake until bread crumbs are crisp, 8 to 10 minutes. Remove from oven, sprinkle with mozzarella. Continue baking until chicken in opaque through out and cheese is lightly browned. 2 to 4 minutes. Serve with pasta and tomato sauce on the side.
Unlike a lot of other recipes in Martha’s magazines, this was really easy and inexpensive to make. My husband said it was, “The best chicken Parmesan I’ve ever had!” My son took a bite and said, “Yummy!” It was good. I’ll mark this one as a success.