This Chicken Parmesan is a healthier version than those that are breaded and deep fried. To keep this a healthy dish, I served it with a brown and wild rice blend instead of pasta. If you chose to serve this with pasta, prepare a multi grain or wheat pasta which has fewer carbohydrates and more vitamins, minerals, fiber and protein than white pasta. My family really enjoyed it.
1/3 cup breadcrumbs
1/3 cup grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp garlic salt
1 large egg
4 boneless, skinless chicken breasts (about 1 pound)
1 TBS olive oil
3/4 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese
In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, oregano and garlic salt. In another shallow bowl, beat the egg until frothy.
Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about 1/2 inch). Dip each chicken breast into the beaten egg to coat, and then roll in the breadcrumb mixture.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 4 or five minutes on each side or until the chicken is well browned and just cooked through.
Spoon the marinara sauce evenly on top of the chicken and sprinkle the mozzarella on top. Cover the pan, reduce heat to low, and cook for 3 more minutes, or until the cheese melts.
Source: Eat What You Love - Marlene Koch