Baked Chicken Parmesan
Source of Recipe
Weight Watchers Slim Ways Chicken
Recipe Introduction
Makes 4 servings
List of Ingredients
- 1/3 cup + 2 teaspoons plain dried bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon black pepper
- 12 ounces skinless boneless chicken breasts, pounded thin
- 1 egg white, beaten
- 1 tablespoon + 1 teaspoon olive oil
- 2 cups sliced zucchini
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 1/2 cups tomato puree
- 1/8 teaspoon crushed red pepper flakes
- 3/4 ounce grated Parmesan cheese
Instructions
- Preheat oven to 425oF. Spray an 8" square baking pan with nonstick cooking spray.
- In gallon-size sealable plastic bag, combine bread crumbs and 1/4 teaspoon each of the salt, oregano, basil and black pepper; seal bag and shake to blend.
- Dip one chicken breast into egg white, turning to coat.
- Add to bag; seal bag and shake to coat.
- Place coated chicken breast on large plate; repeat, using remaining chicken breasts.
- In large nonstick skillet, heat oil; add coated chicken breasts.
- Cook over medium- high heat, 1 minute on each side, until lightly browned; transfer to prepared baking pan.
- Add zucchini to skillet; cook, stirring constantly, until golden brown. Arrange zucchini around chicken in pan.
- Add onion to skillet;cook, stirring constantly, until golden brown. Stir in garlic; cook 1 minute longer.
- Stir in tomato puree and crushed red pepper; bring mixture to a boil.
- Reduce heat; simmer 20 minutes, stirring occasionally.
- Stir in the remaining 1/4 teaspoon each salt, oregano, basil and black pepper.
- Pour tomato mixture over chicken and zucchini; sprinkle with cheese.
- Bake 15 minutes, until mixture is bubbling and chicken is cooked through.
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