This delicious Oven Baked Chicken Parmesan recipe is easy and doesn’t require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!
2medium chicken breasts
1cuppanko bread crumbs
½cupparmesan cheese, grated
1 ½cupsshredded mozzarella
Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
In another shallow dish, whisk one egg.
Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.
Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.
This healthy chicken salad recipe is lightened up using Greek yogurt instead of mayonnaise. So creamy, flavorful, and easy to make. A simple chicken salad recipe that can be used top over salads, made into a sandwich and stuffed in avocados.
2cupsrotisserie chicken, shredded
1small red onion, finely chopped
2large avocados, pitted
⅓cupplain Greek yogurt
kosher salt & pepper, to taste
red pepper flakes to garnish
Scoop out some of the avocados to make space for the filling. Dice the scooped avocado and place it into a bowl.
Add in the shredded chicken, onion, Greek yogurt, parsley, lemon juice, and Dijon. Taste and adjust the seasoning.
Divide the chicken salad among your avocado halves and garnish with parsley and freshly ground black pepper.
Healthy and simple Grilled Chicken made with a super delicious Mango Salsa recipe. It’s important to dress things up around the dinner table and this recipe is a good place to start. Adds some twist and flavor to your chicken recipe.
4thin boneless skinless chicken breasts
salt, to taste
juice of 1 lime
½cupminced red bell pepper
Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
Grill for 4-5 minutes on each side or until cooked through.
While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
These Tuna Melts Zucchini Boats are the healthier and lighter version of the classic tuna melt recipe. They are a delicious low carb recipe that’s perfect for a light lunch or brunch.
kosher salts & pepper, to taste
½small red onion, diced
¼cupplain Greek yogurt
1tbspfresh lemon juice
1jalapeno, thinly sliced
¼cupshredded cheddar cheese
red chili peppers
Preheat your oven to 350F and line a baking tray with parchment paper.
Cut the zucchini in half lengthwise, then scoop out the insides and save for another use.
Place the zucchini into the prepared baking tray, and spray with cooking oil. Season with salt and pepper to taste, then place into the middle rack of the oven and bake for 12-15 minutes, or until just tender.
In a mixing bowl, add tuna, celery, red onion, yogurt, dill, mustard, lemon juice, and jalapeño. Mix until combined, then taste and season with salt and pepper as needed.
Stuff the zucchini with the tuna mixture then sprinkle with cheddar.
Continue to bake in the preheated oven for about 10 minutes, or until cheese is melted. Enjoy!