Chicken Parmesan Goes Light


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With this chicken parmesan recipe you can dine on a classic dish without feeling guilty. The original recipe from Monroe Louisiana Junior League Cookbook calls for an entire cup of butter (they do love their butter in the south), but this spin created by Katie Morford of Moms Kitchen Handbook is a healthier version that substitutes egg for most of the butter. The result is a dish that remains crispy and delicious, but healthier than the classic.

1 cup of Italian seasoned breadcrumbs (see homemade option below) or use Progresso brand
2 tablespoons of finely grated Parmesan cheese
1 large egg
2 tablespoons melted butter
4 boneless, skinless chicken breasts (about 1 ½ pounds) rinsed and dried

Italian Seasoned Breadcrumbs
1 cup fresh breadcrumbs
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried garlic powder
½ teaspoon salt
A few grinds of black pepper

Place all the ingredients in a small bowl and stir well.

1. Preheat oven to 350 degrees.

2. In a medium bowl, combine bread crumbs and Parmesan cheese. In a separate dish, melt the butter and add the egg. Whisk thoroughly.

3. Dip the chicken breasts in the egg/butter mixture and then in the breadcrumbs, covering both sides evenly. Set on a greased cookie sheet.

4. Bake for 35 minutes until the exterior is brown and the inside is cooked through (the cooking time may vary a bit depending on the thickness of the chicken breasts).

5. Serve with pasta topped with marinara sauce and freshly grated Parmesan cheese. Add a salad and bowl of steamed broccoli to get in your veggies for the day.

Will you make this dish? What other recipes do you want to see from Red Tricycle?

Katie Sullivan Morford is a mom, food writer and registered dietitian.  You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

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