Chicken Parmesan
Source: “I Can’t Believe It’s Not Fattening” by Devin Alexander
Ingredients:
2 (4 oz) boneless, skinless chicken breasts, pounded to ½ inch thickness
1/3 c reduced-fat buttermilk
Olive Oil Spray (from a spray bottle like a Misto, not a store bought pre-filled one that contains propellant)
1 oz Fat Free Italian or Caesar seasoned croutons
¼ c low fat marinara sauce
½ oz finely shredded reduced-fat mozzarella cheese
1 t grated Parmesan cheese
Directions:
1. Place the chicken breasts in a medium Ziploc bag. Pour the buttermilk over the top and seal it shut. Put them in the refrigerator and let them soak for at least 6 hours, or overnight, turning the bag over 1-2 times.
2. Pre-heat the oven to 450. Lightly mist a baking sheet with olive oil spray. Add the croutons to another Ziploc bag and pound them with the rolling pin, meat mallet or other flat, blunt object until crushed into very fine crumbs. Transfer crumbs to a medium shallow bowl or plate.
3. Remove a chicken breast from the bag and let any excess buttermilk drip off. Dip it into the crumbs, rotating it to cover the breast completely. Place the breaded breast on the baking sheet. Repeat with the remaining breast. If crumbs remain in the bowl, press them into the tops of the breasts. Lightly spray the tops of the chicken with olive oil spray. Bake them 5 minutes and then carefully, being sure not to remove coating, flip them. Lightly mist the tops with spray and continue to bake for another 2 minutes and then top each breast with half the sauce, half the mozzarella and half the Parmesan. Continue to bake 3-5 minutes or until the cheese is melted, the coating is crisp and the chicken is no longer pink inside. Serve immediately.
