An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.
This recipe is from the archives which first made it's appearance back in 2009. I decided to update the photo because my photo skills were lacking back then.
We all love this dish in my home, it's perfect for a weeknight yet good enough to serve to company. This is also how I bake my chicken cutlets if you want it without the cheese and sauce. Kid friendly and delicious, make this tonight!!
Ingredients:Â
- 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
- 3/4 cup seasoned breadcrumbs (I used whole wheat)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted (or olive oil)
- 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
- 1 cup marinara or Filetto di Pomodoro
[1] - cooking spray
Directions:
Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Â
Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.Â
Bake 5 more minutes or until cheese is melted.
References
- ^ Filetto di Pomodoro (weight-watchers-points-recipes.blogspot.com)
Source : http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html
Tidak ada komentar :
Posting Komentar