Chicken Mozzarella
Submitted by rebe
Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minAll the satisfaction of chicken Parm with a healthier coating that still delivers crunch.
Boneless chicken breasts get pounded flat, dipped in skim milk, and dredged in a mix of whole wheat bread crumbs and wheat germ. A quick pan-sear gives them a golden crust before they’re layered into a baking dish with tomato sauce, basil, oregano, parsley, garlic, and shredded mozzarella.
The wheat germ adds a toasty, nutty crunch you don’t get from regular bread crumbs, and using skim milk and cooking spray keeps this firmly in the lighter dinner category. Feeds eight, so it’s great for family night or meal prep.
Pro Tips
- Pound the chicken to an even ¼ inch thickness. This ensures every piece cooks at the same rate and you get a consistent ratio of crust to meat.
- Layer the tomato sauce in three stages: bottom of the dish, over the chicken, then on top. This prevents the breading from getting soggy on the bottom while keeping the top saucy.
- Let the dish rest for 5 minutes after baking. The cheese firms up slightly and the sauce thickens, making it much easier to serve clean portions.
Ingredients
Directions
Combine breadcrumbs and wheat germ.
Set mixture aside.
Trim excess fat from chicken.
Place chicken between 2 sheets waxed paper and flatten to ¼ inch thickness, using a rolling pin or meat mallet.
Dip chicken in milk, dredge in bread crumb mixture.
Coat a large skillet with cooking spray.
Add oil and place over medium hot heat until hot.
Add chicken to skillet and cook until browned on both sides.
Drain on paper towels.
Pour one third of tomato sauce in bottom of a 13 x 9 x 2 inch baking dish coated with cooking spray.
Place chicken breasts in dish.
Pour half of remaining tomato sauce over chicken; sprinkle with parsley, basil, oregano, pepper, garlic and cheese.
Top with remaining tomato sauce.
Bake at 350℉ (180℃) F for 30 minutes.
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