Baked Chicken Parmesan

Perdue

4 chicken breasts

2 Tbsp olive oil

2 cloves garlic, thinly sliced

1 can whole tomatoes (15-ounce)

1 tsp sugar

2 tsp fresh basil, chopped

2 tsp fresh oregano, chopped

2 egg whites

1 cup whole-grain salted crackers, pulsed in a food processor until fine

¼ cup grated parmesan

1 Tbsp fresh parsley, finely chopped

8 ounces fresh mozzarella, thinly sliced

Cooked pasta for serving

MAKE SAUCE: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 20 to 30 seconds. Add the tomatoes and sugar. Cook, smashing the tomatoes, until flavors develop and the sauce is thicken and chunky, about 15 to 20 minutes. Stir in the basil and oregano and remove from heat.

Fresh basil wins every time.

BAKE: Preheat your oven to 425F. Spray a 9” x 13” baking dish with cooking spray. In a shallow dish, whisk the egg whites with 2 tablespoons of water until frothy. In another shallow dish, combine the cracker crumbs, Parmesan cheese and chopped parsley. 

Now THIS is breading.

Dip each chicken breast in egg whites to coat; let excess drip away. Dredge the chicken in crumb mixture, pressing, to coat both sides. Place the chicken in the baking dish and mist with cooking spray. Bake until crisp and chicken is cooked, about 20 to 25 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170F.

SPOON: Remove the baking dish from the oven. Turn the oven temperature to broil. Spoon the tomato sauce over the chicken and top with mozzarella slices. 

I don't know what I did wrong, but I didn't have nearly enough sauce to spread all over the chicken. 

Return the chicken to the oven and broil until the cheese is has melted and the top is lightly browned, 1 to 2 minutes.

SERVE: To serve, toss the pasta with the remaining tomato sauce. Place the chicken alongside the pasta. Serve with garlic bread and a side salad.

Hooray for whole-wheat spaghetti!

My Rating: 4/5 "Using Wheat Thins for the breading was a great move. The sweetness of the crackers made everything happy. The sauce was fun and combined well with the nice big slices of cheese. A nice addition to pasta night!"