This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread crumbs in this dish.
"If it had been an Italian who codified the world of cuisine, it would be thought of as Italian." -Escoffier, Chef
This is quick and easy and a delicious recipe. The hardest part is toasting the bread and making the bread crumbs. The recipe was developed using a bottled tomato sauce, but you can use tomato sauce that you have made and are keeping on hand.
Most prepared sauces that you can purchase have a fair amount of salt. There are some that are lower sodium, and if you are on a sodium restricted diet you can make your own tomato sauce or look for reduced salt versions. Likewise, this works great with the Low Acid Tomato Sauce recipe.
Servings: 2 | Serving size: 4 ounces chicken with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes great leftovers - especially for sandwiches. Serve 2 tablespoons pasta sauce (per serving and Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus.
Place the whole wheat bread in the oven and set the temperature to 300°F.
When the oven reaches 300° remove the bread and allow to sit for about 10 minutes.
Place a large skillet in the oven and increase the heat to 375°F.
Crumble the bread and place it in a mini chopper or blender with the oregano, basil, tarragon, marjoram, and pepper.
Process until the toast becomes coarse bread crumbs.
In a small bowl, whisk the egg until frothy.
Dip the chicken breasts in the flour (or garbanzo flour), then the egg to coat well, and then the seasoned bread crumbs.
Coat the chicken well, patting the bread crumbs in place.
Add the butter to the skillet.
Place the breaded chicken breasts in the pan.
Return the pan to the oven and cook for 12 minutes.
Turn the chicken breasts over and top with the grated parmesan (half over each chicken breast).
Cook for two minutes and top each chicken breast with three tablespoons of tomato sauce.
Place 1 ounce of the mozzarella cheese on top of each chicken breast and return the pan to the oven for about 2 - 3 minutes until the cheese is just melted.
Serving size: 4 ounces chicken
|Calories 380||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||22%|
|Saturated Fat 9g||46%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 15g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A 6%||Vitamin C 4%|
|Calcium 3%||Iron 10%|
|Vitamin K 4mcg||Potassium 600mg|