One of our favorite Italian-American dishes--chicken parmesan--gets a healthy twist thanks to being baked and the addition of pesto makes it even more flavorful!
1/3cupfinely grated Parmesan cheeseplus more for garnish
2cupsPanko breadcrumbs
3tablespoonsfinely chopped fresh flat-leaf Italian parsley
2tablespoonsextra-virgin olive oil
For The Toppings:
4cupsmarinara sauceor your favorite tomato sauce
1/4cuppesto
4thin sliceslow-moisture mozzarella cheese
3cupscooked quinoa
Instructions
Trim The Chicken: Heat the oven to 400°F and arrange the rack in the middle. Cut each chicken breast in half horizontally. Set a cooling rack on a foil-lined rimmed baking sheet; set aside. Prepare The Coatings: Combine flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko with the parsley, olive oil, 1/2 teaspoon of salt in a separate shallow bowl, toss until evenly combined, and set aside. Whisk together egg whites, egg, and cheese in a shallow bowl until evenly combined; set aside.
Coat The Chicken: Dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken. Bake The Chicken: Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160°F, about 20 to 25 minutes.
Melt The Cheese: Remove from oven, turn on the broiler. Spread a few spoonfuls of tomato sauce on the top of each chicken breast, then add one spoonful of pesto, so the top of each piece of chicken has half pesto and half tomato sauce.Top with a thin slice of mozzarella and broil until cheese is bubbly, watching closely to make sure it doesn't burn.Serve over a bed of quinoa and additional tomato sauce, and add some grated Parmesan just before serving.