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 NOT a low sodium recipe.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread crumbs and serve over gluten-free pasta.
"If it had been an Italian who codified the world of cuisine, it would be thought of as Italian."
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, to make it a true Pantry Meal, 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 the reduced salt versions.
Likewise, this works great with the Low Acid Tomato Sauce recipe from the Dr. Gourmet website. For those with gluten sensitivity, checking out the guide to ingredients can help you make this a great dish.
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 with two ounces pasta and 2 tablespoons pasta sauce (per serving). Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus
|1||slice whole wheat or gluten-free bread|
|1/2 tsp||dried oregano|
|1/2 tsp||dried basil|
|1/4 tsp||dried tarragon|
|1/4 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|1 large||egg white|
|2 4 ounce||boneless skinless chicken breasts|
|1 ounce||Parmigiano-Reggiano (grated)|
|6 Tbsp||tomato sauce|
|2 ounces||low-moisture mozzarella (shredded)|
Place the bread in the oven turn the oven on, setting the temperature to 300°F. When the oven reaches 300°, turn it off and let the bread sit for about 10 minutes.
Remove the bread and turn the oven back on to preheat to 375°F. Place a medium skillet in the oven while the oven is heating up.
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.
Whisk the egg white until frothy. Dip the chicken breasts in the egg white to coat well and then the seasoned bread crumbs. Coat the chicken well, patting the bread crumbs in place.
Spray the preheated skillet lightly with oil. 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 more then 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. Serve.
Serving size = 4 ounces chicken
Servings = 2
Amount Per Serving
|Calories 337||Calories from Fat 104|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 6g||32%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 5g||8%|
|Vitamin A 9%||Vitamin C 3%|
|Calcium 41%||Iron 10%|
|Vitamin K 6 mcg||Potassium 523 mg|
|Magnesium 60 mg|