In the
Martha Stewart Living February 2010 magazine there is a recipe for a lighter version of chicken parmigiana. Of course, since I am only cooking for two and live in a dorm I modified this recipe slightly. Instead of using chicken breast halves, I used chicken breast tenders, which cooked a bit faster and gave each of us three strips that roughly equaled one chicken breast.
To bread the chicken I crushed up about 10 garlic flavored
Triscuits (I would recommend using more, we learned the hard way) by piling between layers of plastic wrap and then transfering to a bowl. Then I added a half a teaspoon of fresh oregano, but the recipe calls for dried, I just had it on hand. Then to that mixture I added flat leaf parsley, but since we could not find any fresh, we bought a
tube of parsley.
In a separate bowl I added a 28 oz can of crushed tomatoes, small onion chopped in small bits, and 2 garlic cloves minced. I set this aside.
In one bowl I cracked one egg, and made a dregging station, setting the chicken on a plate at one end, then the egg, then the breading, and finally the baking dish. I coated the chicken lightly with egg and then coated the chicken lightly with the breading, and finally placed it in the baking dish.
The chicken cooked fast at a 425 degree oven, taking only eight minutes. I pulled the chicken out and then spooned the sauce over the chicken. I took a fresh ball of mozarella cheese and cut it in disc and layered carefully over each piece of chicken.
After 10-15 in the oven, the cheese was melted and the sauce bubbling.
We paired the chicken with
rigatoni.
I have about a cup and a half of sauce left over which I am planning on freezing because I will be away this weekend.
