I know what you are thinking…that you LOVE Chicken Parm (it has always been one of my favorites), but that it is way too complicated to make. I thought the same thing for years. Especially since my DAD makes a mean chicken parmesan and it was typically reserved for special occasions, like my birthday, growing up. This version is a little healthier than my DAD’S, and even the BOY approves. I have this recipe torn out from a magazine in my recipe binder and wasn’t sure who to give the credit to, but a quick online search revealed that it is from Martha Steward Living February 2010.
I use the 365 crackers from Whole Foods as the breading. I have made this recipe twice before. The first time, I used these crackers and was quite impressed with how good the chicken tasted. The second time, I used panko and didn’t like it as much. I omitted the parsley and used cooking spray in my pan although I think oil would make for a crunchier chicken.
This Italian classic comes together in just a few easy steps.
Step 1: Crackers into Breadcrumbs
Step 2: Tomato Sauce (feel free to add in more seasonings to taste)
Step 3: Chicken Meets Egg and Rolls in Breadcrumbs
Step 4: Chicken Bakes in the Oven
Step 5: Add Sauce and Sprinkle with Cheeses (I only used mozzarella this time around and way more than the 1 cup suggested in the recipe)
Step 6: Bake Again and Set Your Dinner Table*
*You will notice here that we are eating off of the holiday collection at Casa De LWYD. This is always a joke with us when all of the dishes are in the dishwasher, we have a little fight over which holiday we want. And because I can’t pass up a $0.99 holiday plate on sale at the Target, we have quite a few to choose from. On another sad note, the forks were hanging out with our plates in the dishwasher, so thank goodness for plastic!
Step 7: Enjoy Your Incredibly Fancy-Looking, but Easy Meal
(while accepting compliments from your family)
The BOY recommends this one for his MAKE AGAIN LIST (that I am still working on) and there are plenty of leftovers for dinner later this week. That Martha really knows her way around the kitchen! Enjoy!
From Martha Stewart Living February 2010
- 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
- 1/3 cup fresh flat-leaf parsley
- 1/2 teaspoon dried oregano
- Coarse salt and freshly ground pepper
- 1 can (28 ounces) diced tomatoes (no salt added), with juice
- 1/2 medium onion (3 ounces), coarsely chopped
- 2 garlic cloves, coarsely chopped (2 teaspoons)
- 1 tablespoon extra-virgin olive oil
- 2 large egg whites
- 6 boneless, skinless chicken breast halves (6 ounces each)
- 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
- 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)
- Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.
- Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.
- Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.
- Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.