By Kelly Bogard
Do you ever just have one of those weeks where it seems like you are just too busy to cook? Too busy to eat right and you end up having pizza or burgers every night? We have those weeks at our house, too. And even though the occasional pizza or burger is certainly okay, it can’t be an everyday thing. At least not in my house. I know that things get busy and schedules get tight, but sitting down for a home-cooked family dinner is in order sometimes.
I love finding new ways to cook classic meals and make them better for you. I don’t go to extremes like using only nonfat products or removing seasoning. I just find ways to make them yummy and nutritious without having quite as much fat or calories.
For Baked Chicken Parmesan, you will need…
4 chicken breasts, pounded
1/2 cup milk
1 cup plain breadcrumbs
1/2 cup grated Parmesan
1/2 tsp. black pepper
1/2 tsp. salt, divided in half
1 small onion, chopped
3 cloves garlic, minced
1 tbsp. olive oil
28 oz. can crushed tomatoes
2 tsp. dried oregano
1 cup shredded Parmesan
pasta for serving
Did you notice I said “baked” in the title? You got it. This recipe is simply changed by baking instead frying the chicken. It takes almost all of the oil out of the recipe. That being said, I am not a dietitian or a nutritionist. I simply have learned how to make things better for my family in my cooking journey.
First things, first. Preheat your oven to 400 degrees. While your oven is heating, mix together the egg and milk in a shallow dish to make an egg wash. In a second dish, mix together the breadcrumbs, grated Parmesan, pepper and half the salt. Coat the chicken by dipping it first in the egg wash and then in the breadcrumb mix. You will probably have some breading left over, but it is better to have more than less when trying to coat.
While the chicken is baking, combine the onion and garlic in a large saucepan with one tablespoon olive oil and cook until onions are clear. Then stir in the crushed tomatoes, oregano and remaining salt. Cover and let simmer until chicken has finished baking.
After 20 minutes, flip the chicken over in the dish and pour the tomato sauce over it. Sprinkle with shredded Parmesan and return to the oven for an additional 15 minutes. Serve warm over cooked pasta.
See, this recipe proves that you can make supper for your family on a busy weeknight. It is quick, easy and good for you. And even though you might be helping with homework or paying bills while everything is baking, at least you know you are doing the best you can for your family. From all of us at, Texas Table Top, enjoy!
Recipe: Baked Chicken Parmesan
Summary: A healthy baked alternative to the fried original
- 4 chicken breasts, pounded
- 1 egg
- 1/2 cup milk
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan
- 1/2 tsp. black pepper
- 1/2 tsp. salt, divided in half
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. olive oil
- 28 oz. can crushed tomatoes
- 2 tsp. dried oregano
- 1 cup shredded Parmesan
- pasta for serving
- Whisk together egg and milk in a shallow dish.
- Mix together breadcrumbs and grated Parmesan in a second shallow dish.
- Place a chicken breast in the egg wash, coating both sides.
- Then move the chicken to the breadcrumb mix making sure to coat both sides as well as edges.
- Move the breaded chicken to a 9×13 baking dish sprayed with cooking spray.
- Repeat coating process with remaining chicken breasts.
- Bake for 20 minutes, uncovered.
- While chicken is baking, saute onion and garlic in olive oil until onions are cooked.
- Add the tomatoes, oregano and remaining salt to the other vegetables. Cover and simmer over low heat.
- After 20 minutes of baking, remove the chicken from the oven and flip in the dish.
- Pour the tomato sauce over the chicken.
- Sprinkle shredded Parmesan over the top.
- Bake for an additional 15 minutes or until chicken is cooked through.
- Serve over warm pasta.
Prep time (duration): 15 minutes
Cook time (duration): 45 minutes
Number of servings (yield): 6-8