We had half a bottle of tomato basil sauce in in the fridge & Matt asked me to make Chicken Parmesan this week. Boy, I haven't made this is such a long time & can't remember the last time I made it with real chicken & not a vegetarian "chicken' patty. I won't wait so long to make this again though. It was so tasty & really pretty easy. I loved the way the breading tasted on the chicken & how the cheese got brown & a little crispy. We served it with a small bed of whole wheat linguine & a side of zucchini sautéed with garlic, a perfect meal.
2 boneless, skinless chicken breast halves
1/4 low-fat mayo
3/4 c panko (or any other breadcrumb)
1/4 t garlic powder
1/4 t dried oregano
1/4 t dried basil
1 c tomato sauce
2 slices provolone cheese
1/8 c grated Parmesan
Preheat oven to 400 F. Coat the bottom of a glass baking dish with a little oil. Pound your chicken breasts until they are even, you are not looking to make them really thin just even them out so they cook evenly. Dry the chicken with a towel. Coat the chicken breast completely with the mayo. Mix the breadcrumbs and spices together in a shallow bowl or plate. Dredge the chicken in the breadcrumb mixture & coat them completely. Place the breaded chicken breasts in the prepared baking dish. Bake for 20 minutes. After 20 minutes, spoon the tomato sauce over the chicken. Place one slice of provolone on each breast & then sprinkle with Parmesan. Baked for another 10 - 15 minutes or until the cheese is bubbly & starting to brown & the chicken is cooked.
Makes 2 servings