Monday, March 21, 2011

Healthier Chicken Parm

**DISCLAIMER - Currently having computer display issues which are prohibiting me from accurately determining the coloring and exposure of my uploaded pics. Apologies for the over and under exposed, dark or just plain crappy photos**

Last week we had another of my daughter's picks for dinner.  Again, from the Clean Eating cookbook.

This is a healthified chicken parmagiana using whole wheat breading and adhering said breading with mustard instead of eggs and milk.  It was delicious.  The kids could detect the mustard flavor and decided they didn't want to have it again, but this night at least, they ate it.

1 cup whole wheat panko
1 tbsp grated parmesan cheese
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper
6 skinless chicken breasts
2 tbsp Dijon mustard
1 cup prepared pasta sauce
1/2 cup part skim mozz, shredded

Heat oven to 400.  Combine first 5 ingredients in a shallow bowl.  Brush both sides of the chicken breasts with mustard.  Coat with panko mixture and arrange on a cooking sheet sprayed with cooking spray.  Bake for 20 minutes.

Remove from oven and top with three tablespoons of sauce and some mozzarella.  Return to oven and bake for another 10 minutes or until crust is golden brown and cheese is bubbling.
I really loved the bite of the mustard on this.  We only had whole grain on hand so the breading didn't fully coat the chicken but that was ok with me.  If you'd like a more even coating, a finer ground version would probably work best.

4 comments:

  1. melted cheese looks delish!

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  2. Love chicken parm...usually to cut back on calories, I will just pan sear the chicken with no coating...but coating with whole wheat panko and mustard is a much tastier idea :)

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  3. This recipe looks delish too....did you stop by for my giveaway?

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  4. I like the lightened up version of chicken parmesan. The recipe also looks pretty simple, so great for dinner any evening.

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