Chicken Parmesan is one of my husband’s favorite dinners. Every time we go out to dinner I can almost guarantee if it is on the menu he is ordering it. Of course in restaurants it is served deep fried, drowning in cheese, and served with white pasta making it not very waistline friendly. However, it is easy to create a healthier version of this dish without losing any of the taste. And did I mention that my kids love it too!
Makes approximately 4 servings
1-2 pounds thinly sliced chicken breasts
1/2 cup King Arthur 100% Whole Wheat Flour
1/4 teaspoon ground red pepper
1/2 tablespoon onion flakes
1/2 tablespoon dried oregano
**you can also use whole wheat breadcrumbs if you don’t have flour or spices on hand
2-3 tablespoons olive oil
4 – 5 cups spaghetti sauce
8 ounces of mozzarella cheese
Cooked whole wheat pasta
Preheat over to 350 degrees
Mix flour and spices together on a plate. Heat oil.
Take chicken breasts and dredge in flour mixture then brown chicken on both sides. About 2 minutes on each side. After chicken is browned put on baking sheet or dish.
Spoon about 1/4 cup sauce on each breast then sprinkle cheese over chicken.
Step 4. Cook for about 25 – 30 minutes
Use the remainder of the sauce for pasta. Serve chicken with pasta.
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