This recipe is one of our family’s favorites! It’s super healthy and easy! It comes from one of my favorite cookbooks. Sometimes I serve it with a salad and vegetables, other times with wholewheat spaghetti.
4 chicken breasts, fat trimmed, pounded thin, sliced in half lengthwise to make 8
3/4 cup seasoned breadcrumbs (wholewheat or Panko work best)
1/4 cup grated Parmesan cheese
2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese
2 cups marinara (see recipe below)
1 tsp olive oil
4 cloves garlic, diced
2-28 oz can crushed tomatoes
1 small bay leaf
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
You can make this sauce while the chicken is baking in the oven.
In a medium pot, heat olive oil over medium heat.
Add garlic and saute until golden, being careful not to burn.
Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low.
Cover and let simmer about 15 – 20 minutes.
Remove from heat and add fresh basil.
This sauce makes approximately 5 cups of sauce. Use 2 cups for the recipe (and keep in the pan) and freeze the rest for the next time you need marinara.
Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more oil on top and bake in the oven for 25 minutes.
Remove from oven and add the chicken to the marinara in the pan. Top each with 1 1/2 tbsp of shredded mozzarella cheese. Cover and cook 5 more minutes or until cheese is melted.
This recipe is loving gathered from skinnytaste.com.