Saturday, January 14, 2012

Chicken Parmesan with Pasta! This was seriously AMAZING! The chicken was as crispy as if it was fried. The sauce had amazing flavor for being so so simple! It's amazing how amazing real food tastes -- not eating all the processed foods, and falling in love with fresh, organic, healthy ingredients is wonderful. This one is a keeper, and will absolutely be a repeat dinner in our house!

Olive oil cooking spray
2 tsp olive oil
1/2 cup diced white onion
1 green bell pepper, seeded & diced
2 to 3 cloves of garlic, mincced
2 tsp dried oregano
1 28oz jar crushed tomatoes
1 tbsp tomato paste
1/2 cup whole wheat panko
1 tbsp grated reduced fat-parmesan
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper
4 - 4oz boneless skinless chicken breast, pounded to 1-inch thickness
1 tbsp dijon mustard
1/2 cup shredded part-skim mozzarella cheese
8 oz cooked whole wheat penne (or your favorite pasta)
1/4 cup chopped fresh basil

Preheat oven to 400, coat a large baking sheet with cooking spray
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic. Saute three to give minutes, until vegetables are soft. Add one teaspoon oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste, and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine panko, Parmesan, remaining teaspoon of oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with mustard. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray, bake for 20 minutes.
Top each chicken breast with two to three tablespoons of tomato sauce and two tablespoons of mozzarella. Return chicken to oven and bake 10 minutes, until crust is golden brown, and cheese is melted and bubbly.
Serve with cooked pasta topped with tomato sauce. Garnish with basil.

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