If I could only visit one blog every day, it would be Skinnytaste. While I love cooking recipes from Ina Garten and my family cookbook, I try to balance those with healthy recipes that I make for us most of the time. When we splurge, we take off the brakes, but the truth is that we feel better when we eat more vegetables and lean proteins and less carbs and ice cream. AHEM. Says the 40 week hormonal pregnant lady.
And then this BEAUTIFUL cookbook arrives at my doorstep. That's right, Gina of Skinnytaste has published a cookbook and the recipes and photographs are glorious! Tonight I made her Skinny Chicken Parmesan over spaghetti squash with my favorite sauteed kale with garlic. I already have three more recipes bookmarked!
from Skinnytaste cookbook
Cooking spray or oil mister
3 boneless, skinless chicken breasts (8 ounces each), fat trimmed
3/4 teaspoon kosher salt
1/2 cup seasoned whole wheat bread crumbs
3 tablespoons grated Parmesan cheese
2 teaspoons melted unsalted butter
1 tablespoon olive oil
2 cups marinara sauce (homemade or store-bought)
9 tablespoons part-skim mozzarelle cheese
Preheat oven to 450 degrees. Lightly spray a large baking sheet with oil.
Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.
In a shallow bowl, combine the bread crumbs and Parmesan. In a small bowl, combine the butter and olive oil. Brush the butter oil on both sides of the chicken, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.
Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through, about 5 to 6 minutes.
Meanwhile, in a large, deep covered skillet, cook the marinara sauce until heated through, 2 to 3 minutes.
Place the baked chicken in the skillet and top each piece with 1 1/2 tablespoons of the mozzarella. Cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.
*I served my chicken over spaghetti squash*