Chicken Parm!!!

DAN’S DELICIOUS AND HEALTHIER CHICKEN PARMESAN

Here is a healthier way to eat and enjoy Chicken Parmesan. Be sure to use fresh spices and fresh parmesan. No KRAFT cheese in a bottle!

INGREDIENTS:
1 pound of Chicken, breast, raw, without skin & bone, cut into four pieces
2 egg whites, lightly beaten
½ cup of all-purpose flour
¾ cup plain dried bread crumbs
¼ cup of fresh Italian flat leaf parsley chopped
1 Tbsp italian seasoning
3/4 tsp table salt, or to taste
2 tsps olive oil
2 cups basic plain pasta sauce or homemade.
3/4 cups part-skim, low fat mozzarella cheese, shredded.
3 Tbsp FRESHLY grated Parmesan cheese
Fresh Basil, chopped.

INSTRUCTIONS:

1. Preheat oven to 350ºF. Line a large baking sheet with parchment paper. (this makes cleanup much MUCH easier)
2. Place chicken between two sheets of plastic wrap; using a rolling pin or a meat mallet, pound chicken to 1/4-inch thickness. Pat dry with paper towels.
3. Place flour in a shallow bowl. Then place egg whites in a shallow bowl. In a third shallow bowl, combine bread crumbs with Italian seasoning, salt, pepper to taste and chopped parsley.
4. Dip chicken in flour, shaking off the excess. Then dip in egg whites; turn to coat, letting all excess drip off. Then dip chicken in bread crumb mixture; turn to thoroughly coat patting down to adhere.
5. Coat a large skillet with olive oil cooking spray and add oil; heat over medium to medium high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side (cook chicken in batches if necessary).
6. Place chicken on baking sheet, put in oven for 10 minutes.
7. Remove chicken from oven and put equal amounts of sauce, cheeses and chopped basil on top of the breasts. Place back in oven until thoroughly cooked, around 15 minutes.
8. Place under broiler for a minute or two if you like your cheese crunchier.
Serve with salad and fresh steamed veggies, or whole wheat pasta if you prefer