Spicy and Light Chicken Parmesan

⏱ 60 mins 🍽 2 Hearty Platefuls, 2 serving(s) 🌶 italian 🏷 Chicken Breast

This reimagined chicken parmesan offers a crispy, spicy finish without frying. The chicken breasts are coated in a seasoned parmesan and panko crust, then baked until golden. A quick, vibrant tomato sauce is blended from tinned and fresh tomatoes, while a simple arugula salad with red pepper and almonds provides a fresh side. It's a delicious and healthier take on a comforting classic, perfect for a satisfying dinner for two.

Spicy and Light Chicken Parmesan

Ingredients

  • 12 ounces organic boneless skinless chicken breasts
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon sea salt (separated into thirds)
  • 1/2 cup fresh grated parmesan cheese
  • 1/4 teaspoon paprika
  • 1/4 teaspoon fresh cracked pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup cornstarch or 1/4 cup flour
  • 1/2 cup panko breadcrumbs
  • 2 ounces fresh mozzarella cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 1 (10 1/2 ounce) can of muir glen tomatoes seasoned with basil garlic & oregano
  • 1 cup organic grape tomatoes
  • 3 garlic cloves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon granulated unbleached cane sugar
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped fresh basil
  • fresh ground pepper
  • 4 cups arugula
  • 1 chopped organic red bell pepper
  • 1/2 cup organic grape tomatoes
  • 1 ounce marcona almonds
  • balsamic vinegar

Method

  1. Heat your oven to 400 degrees. Arrange three large plates and a baking sheet fitted with an oiled rack. On the first plate, mix the cornstarch or flour with 1/3 Tbsp of salt, some pepper, and the paprika. Whisk the egg, 1/3 tbsp salt, more pepper, and water on the second plate. Combine the grated parmesan, panko, the last of the salt, red pepper flakes, parsley, and basil on the third. Pat the chicken dry, season it, then coat it first in the flour, then the egg, and finally the panko mixture. Place it on the rack and bake for 30 minutes. Take it out, top with the mozzarella, and return to the oven. Switch to a low broil for 5-10 minutes until the cheese melts and browns.
  2. As the chicken cooks, place all the sauce ingredients except the basil into a blender and process until smooth. If using a high-powered blender like a Vitamix, let it run on high for 5 minutes until the sauce is hot. Otherwise, pour the blended sauce into a saucepan and simmer for 15 minutes. Stir in the basil afterwards.
  3. Make the salad by tossing all the listed salad ingredients together. Drizzle with balsamic vinegar to dress.
  4. To serve, spoon the warm sauce over the baked chicken and present the fresh salad alongside. Finish with a garnish of fresh parsley.

Nutrition (per serving)

Sodium5134700 mg

Recipe details

CategoryChicken Breast
Cuisineitalian
Authormickitchen