I found this recipe from Oxygen Magazine. It's a healthier version of your typical "Shake N' Bake" Chicken. I thought it was really easy to make and pretty yummy too! Here it is...
Chicken Parmigiana
1 egg
3/4 C Wheat Germ
3/4 - 1/2 C Olive Oil
4 Chicken Breasts (I used Chicken Tenderloins)
6 Tomatoes, Chopped
1 (28oz) Can Tomato Puree
1/2 C shredded part-skim Mozzarella Cheese
1. Preheat oven 350. Beat egg in a wide-mouth bowl and set aside
2. Pour wheat germ onto a plate and heat olive oil in a large skillet over med/high heat. Dip each chicken breast in egg, then coat with weat germ before placing in skillet. Cook until browned on one side (about 5min), then flip and repeat.
3. In the meantime, combine tomatoes and tomato puree and pour a little into a 9"x13" pan.
4. Remove chicken from oil, shaking slightly to drain and place on top of tomato mixture in the pan. Cover with remaining tomato mixture and bake 15 minutes or until cooked through. Remove from oven, sprinkle cheese on top and bake for 5 more minutes or until cheese melts.
ENJOY!
Nutrition:
Calories: 340, Fats: 12g, Sat Fat: 3g, Trans Fat: 0g, Cholesterol: 89mg, Sodium: 225mg, Carbs: 27g, Fiber: 6g, Sugars: 15g, Protein: 39g, Iron: 4mg
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment