This Italian-style chicken parmesan is a healthy twist on the classic recipe. The chicken is coated in a crispy whole wheat breadcrumb crust and topped with a homemade tomato sauce and melted mozzarella cheese. Served alongside roasted vegetables, this dish is packed with flavor and nutrition.
Ingredients:
4 Servings
- 4 whole boneless skinless chicken breast
- 1 cup whole wheat breadcrumbs
- 0.5 cup parmesan cheese grated
- 2 whole egg beaten
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cup tomato sauce homemade or store-bought
- 1 cup mozzarella cheese shredded
- 1 medium zucchini sliced
- 1 medium red bell pepper sliced
- 1 medium yellow onion sliced
- 2 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness.
3. In a shallow dish, combine the breadcrumbs, parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
4. In another shallow dish, beat the eggs.
5.
Dip each chicken breast in the beaten eggs, then coat in the breadcrumb
mixture, pressing the breadcrumbs onto the chicken to adhere.
6.
Place the chicken breasts on a baking sheet lined with parchment paper
and bake for 20-25 minutes, or until golden brown and cooked through.
7.
While the chicken is baking, prepare the roasted vegetables. In a large
bowl, toss the sliced zucchini, red bell pepper, and onion with olive
oil, salt, and pepper.
8. Spread the vegetables out on a baking sheet and roast in the oven for 15-20 minutes, or until tender and lightly browned.
9. When the chicken is done, remove it from the oven and top each breast with tomato sauce and shredded mozzarella cheese.
10. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Serve the chicken parmesan hot with the roasted vegetables on the side.
