Ah, last night’s supper. It looks scrumptious, doesn’t it? This is my riff on Clean Eating magazine’s Chicken Parmesan with Pasta (March/April 2010). I plan to post about my local source for the fresh spinach next week over on my San Antonio Express-News blog, but here’s the recipe for the chicken.
1/2 cup Panko bread crumbs
1 tsp. dried thyme
1 Tbsp. parmesan cheese, grated
4 boneless, skinless chicken breasts
2 Tbsp. Dijon mustard
Juice from 1/2 lemon
Prepared tomato sauce (I’m partial to Rao’s Vodka Sauce, personally)
1/2 cup shredded cheese blend (or 1/4 a slice of provolone cheese)
Preheat oven to 400. Coat large baking sheet with either cooking spray or a sheet of parchment paper. Mix parmesan, thyme and bread crumbs. In separate container, mix mustard and lemon juice. Brush mustard/lemon mixture over each breast, immediately dredging each piece in the crumb mixture. Press gently to help crumbs adhere well. Place chicken on prepared pan and place in oven. Cook for 20 minutes. Remove. Top each breast with sauce and cheese. Return to oven for 10 more minutes. Remove and serve.
You can serve the breasts over beds of sauteed spinach and whole wheat spaghettini, as illustrated above, or with penne pasta and sauce. Enjoy!