Now that I have to stay at work a little later in the evenings, I am constantly looking out for quick meals so that I won't be eating dinner at midnight. I found this last week and it stuck out because of how it was a lightened up version of a classic, but once I made it, I realized how incredibly quick and easy it is to prepare. It was especially quick for me because I cheated and instead of using canned tomatoes, I finished up the rest of my roasted garlic tomato sauce from TJs which meant I had this prepped and cooked in about 20 minutes. See! Rachael Ray isn't the only one with the grip on quick meals (in case you haven't been able to notice, I kinda can't stand Ray Ray). Serve this with a nice green salad and you have a great dinner that is tasty and satisfying. This is something that also looks fancier than it is so it would be great to serve at a dinner party. I really think the roasted garlic tomato sauce gave it an extra something, but I think it would be great with any tomato sauce. A spicy arribiata sauce would be amazing I am sure.
Switching gears, I am looking to make a few changes to the design of this site. If anyone has tips on how to make a three column format, please send them my way. Also, are there any features that you readers would like to see? Email suggestions to dishingupdelights [at] gmail [dot] com. Thanks and happy hump day!
Light Chicken Parmesan
(Adapted from Everyday Food)
Makes 2 servings
1 slice whole-wheat sandwich bread, torn into pieces
1 1/2 teaspoons grated Parmesan cheese
Coarse salt and ground pepper
1 tablespoon all-purpose flour
2 boneless, skinless chicken breast halves
1-2 tablespoons shredded part-skim mozzarella
8 ounces of your favorite tomato sauce
Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan and a pinch each 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 in a third shallow bowl, and beat with a fork until frothy.
Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
Meanwhile, in a large skillet add the tomato sauce and lightly season with salt and pepper. Simmer until the sauce is warmed through, about 3-4 minutes. Serve chicken with a generous amount of tomato sauce.