Certain recipes have always been ‘off limits’ to me due to the fact they’re too complicated to prep. Take bird parmesan as an example. traditional bird parmesan is dredged, fried, then baked in a selfmade tomato sauce. this is manner too many steps for me to adopt on a hectic weeknight. in particular if i’ve a toddler clinging to my ankle. today’s baked fowl parmesan recipe has some shortcuts that no longer best make it healthier, but less difficult to put together as nicely!
Please word that this chook parmesan recipe is by no means real, but that is my simplified (and healthified) version in an effort to match a whole lot higher into a busy and healthful way of life!
Ingredients
- 2 large chicken breasts (roughly 1 lb)
- 2 tablespoons all purpose flour (almond and GF flour may also work)
- 1 egg beaten
- 1/2 cup Panko breadcrumbs
- 1/4 cup parmesan cheese (freshly shredded)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup marinara sauce
- 1/4 cup shredded mozzarella cheese
To serve
- fresh basil leaves (torn)
instructions
- cut bird breasts horizontally so you emerge as with flat, extensive pieces.
- heat oven to 375°F.
- Into three separate bowls add: 1. flour 2. egg three. panko, parmesan cheese, oregano and salt.
- the usage of tongs, dredge the chicken within the flour mixtue until lined. Shake off extra.
- Dip chicken in egg combination until thoroughly covered.
- ultimately, coat the bird on both aspects in the panko/parmesan cheese combination.
- location each coated hen breast on a baking sheet, then bake inside the pre-heated oven for 20 minutes.
- pinnacle with marinara, then mozzarella cheese and go back to the oven for every other 5 minutes, or until cheese has melted.
- Serve with clean basil.
