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Sunday, December 16, 2012

Baked Chicken Parmesan

I absolutely love chicken parmesan.  It takes every ounce of will power that I have in me to not order it when we are out.  It is not worth the fat, calories, artery damage, and ultimately, guilt.  However, I have finally figured out how to make a delicious version that does not include frying the chicken.  It may not be crispy fried chicken cutlets (mmmmmm), but the chicken comes out super moist and it has all the flavors you crave in chicken parmesan.

Baked Chicken Parmesan

Your favorite tomato sauce (Here is my tomato sauce recipe)
1.5 lb. thick chicken breast cutlets
1 cup whole wheat italian seasoned breadcrumbs
1/2 cup flour
2 eggs, beaten
cooking spray
1-1/2 cups reduced fat mozzarella cheese

Spray a large baking dish with cooking spray and preheat the oven to 350 degrees.  Now prepare an assembly line to bread your chicken.  Put the flour in one bowl, eggs in another, and breadcrumbs in a third.  Slice the chicken cutlets in half horizontally to make two thin chicken cutlets out of each one.  (I hate pounding out my chicken cutlets.  I used to - but it's always a huge mess.  I find that slicing them is easier and neater.)  Now dredge each one in the flour, shaking off any excess.  Then dip it in the egg.  Finally, cover it completely in the breadcrumbs.  Place each chicken cutlet in the baking dish.  Then spray the cutlets with cooking spray for about 5 seconds.  Then flip them and do the same on the other side.  Raise the oven temperature to 400 degrees and put the chicken in.  Cook for 15 minutes.  Remove from the oven and add the sauce and the cheese.  Cook for another 15 minutes.  The cheese should be melted and bubbly.  Enjoy while hot with some pasta.

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