We all have those STAND-BY recipes, right?
Well, this is one of mine. I married a carnivore (no judgement) and I’ve successfully eliminated MOST meat from his diet just because I’m the COOK around this ranch and that’s how it is. However, I love making him some very standard comforty foods (cause he’s highly impressed by them) and the chicken parmesan from some pizza joints scare me (like the thought of eating liver).
I don’t know what’s in their chic parms and while they are often super gooey and cheese filled (which is NOT a bad thing-cause I’m a sucker for melty cheese as you all know), but they likely fried that chicken and I’m not a huge fan of super sized wedges or rolls they come served on (well, sometimes). So, of course I created my own version of this comfort food that’s ready to be served in about 35 minutes!
Serves: 4 (depending on how much chicken each person eats! My husband eats at least 2)
Time: Pre-prep- 10 minutes, cooking time-25-30 minutes
- 4-chicken breasts-thin cut OR I cut the thicker ones in half (no-skin, organic/free-range preferred)
- salt and pepper to taste
- 2, eggwhites (slightly beaten with a fork)
- 2 tsp. extra virgin olive oil
- 1 cup, panko bread crumbs (japanese crumbs-whole wheat are also available)
- 1/4-1/2 cup parmesan cheese (you can use reduced fat-Kraft brand if you like-adjust how much according to your own taste).
- 1 cup, marinara sauce (home-made marinara is best, but in a pinch, I use Miur Organics jarred stuff)
- Part-skim mozzarella cheese, enough to top each chic breast (4 slices should suffice).
Preheat oven to 400 degrees. Spray a baking dish with Pam, set aside.
1. Season each chicken breast with salt and pepper (both sides).
2. Line up 2 shallow bowls. Combine the panko bread crumbs and parmesan cheese in one. Combine the eggwhites and olive oil in the other.
3. Take each chicken breast and dip it in the egg/oil mixture first (both sides), then dip and cover in the cheese/panko mixture.
4. Place each chicken breast in the glass baking dish and bake for about 25-30 minutes. Pull the chicken out and place some sauce and a piece of mozzarella on each breast. Cook an additional 5 minutes or so, until the cheese melts.
- Serve alongside a heaping amount of sautéed garlicky spinach! Heat a large skillet over medium heat, add about 2 tsp. olive oil and 2 cloves of chopped garlic. Add a MOUND (1 pre-washed package of spinach) to the skillet and saute until wilted, about 4 minutes. YUM!
- Have Leftover chicken parms? The next day my husband, who loves anything in a pita (no greek pun intended here, but he loves them) reheated a chicken breast and stuffed it in one to make a simple sandwich. Do men love anything stuffed in bread or a sandwich in general? That’s what he tells me.
- Perhaps make it VEGAN by using TEMPEH! Oohhhh, I’ll let you know when I try that one!
What’s your healthy comfort food? Have you tried panko?
Do all men like stuffed bread sandwiches?
OTHER recipes you might enjoy!