Sometimes you just need something crispy and carby, right. Well this is a great way to have have yummy Chicken Parmigiana without all the extra fat. Hope you like it. Happy cooking!
Makes 4 servings
1 egg
1 cup wheat germ
1/2 cup olive oil
4 chicken breasts
6 tomatoes, chopped
1 can (28oz) tomato puree
1/2 cup shredded part-skim mozzarella cheese
1. Preheat oven to 350
2. Beat egg in a wide-mouthed bowl and set aside.
3. Pour wheat germ onto a plate and heat olive oil in a large skillet over medium heat. Dip each chicken breast in egg, then coat with wheat germ before placing in skillet. Cook until browned on one side (about 5 minutes) then flip and repeat.
4. In the meantime, combine tomatoes and tomato puree and pour into a 9x13 oven safe pan.
5. Remove chicken from oil, shaking slightly to drain and place on top of tomato mixture in the pan. Bake for 15 minutes or until cooked though. Remove from oven, sprinkle cheese over top and bake for 5 more minutes or until cheese is melted.
Enjoy every bite!
Calories 340 Fat 12g Saturated Fat 3g Cholesterol 89mg Sodium 225mg Carbs 27g Fiber 6g Sugar 15g Protein 39g Iron 4mg
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