What’s For Dinner?
Quick Chicken Parmesan
(First star is lowest, fourth star is highest)
The recipe for this classic Italian meal is healthier than many other versions. Egg whites coat the chicken and the meat is baked instead of fried. The key to quick Italian is to find a prepared sauce that comes close to matching homemade. I've been through dozens searching for one that captures the fresh-tasting flavor of a from-scratch sauce. When testing this recipe, I tried Dave's Gourmet Roasted Garlic and Fresh Basil sauce from Whole Foods and was impressed with its chunky texture and authentic taste. Bea Grossman of Duluth, who sent in the recipe, says she makes enough for several meals and freezes the extras. "That [way] we can have an even quicker dinner, " adds Grossman.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
4 boneless, skinless chicken breasts, cut in half
2 egg whites (or 1 egg), beaten
1 cup Italian seasoned bread crumbs
1 1/2 cups tomato sauce, heated
1 cup grated mozzarella cheese
Dip chicken into egg, then coat it lightly with the seasoned bread crumbs. Place it in the baking dish and bake for 15 to 20 minutes, or until golden brown and crisp. Do not turn chicken.
Remove chicken and ladle warm tomato sauce over it and top with mozzarella cheese. Return it to the oven for another 5 to 10 minutes or until the cheese is melted. If desired, place pan under the broiler for 30 seconds for added browning.