I hate to admit it, but this is another one of those recipes I've been putting off that turns out to be a real winner. (I'm pretty proud though that I'm finally pushing myself to make a lot of them.) The chicken was tender enough to cut with a fork. The warm sauce and cheese were phenomenal and the breading still had a slight crispiness.
I served this with a leftover ciabatta crostini and a salad from Jason's Deli, the "nutty mixed-up" (organic field greens, grapes, chicken breast, feta cheese, walnuts, dried cranberries, pumpkin seeds, raisins and apples).
- 4 Tbsp plain dry bread crumbs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg white
- 1/4 cup skim milk
- 1/4 cup all-purpose flour
- 2 skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 cup good-quality marinara sauce
- 1/3 cup shredded part-skim mozzarella cheese
- 1 tablespoons shredded Parmesan
Preheat the oven to 400 degrees F.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. In another bowl, whisk the egg white and milk together. In a third bowl stir together the flour, and the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Place breaded breasts in a glass baking dish and spray on each side with cooking spray. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.