Healthy Chicken Parmesan

Get ready to indulge in a cozy and comforting dinner with our Healthy Chicken Parmesan, a dish that's as nourishing as it is delicious. You will be surprised how quickly you can transform simple ingredients into a crispy, golden-brown delight loaded with flavor. This recipe lightly browns the chicken on the stovetop and then finishes in the oven for juicy chicken that will have everyone at the table asking for seconds.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 25

Total Time 1 35

Servings

Calories 586kcal

Author Wendy Polisi

Ingredients

2 pounds organic boneless chicken breast
¼ cup sugar
¼ cup sea salt
¾ cup flour I used toasted quinoa flour
1 ¼ cups breadcrumbs gluten free if desired
1 ¼ cups cooked quinoa
2 teaspoons dried Italian seasoning
1 teaspoon dried parsley
1 teaspoon sea salt
¼ teaspoon fresh cracked black pepper
⅛ teaspoon crushed red pepper optional
2 eggs lightly beaten
¼ cup milk
2 tablespoons avocado oil or other high heat oil
6 ounces fresh mozzarella sliced
3 ounces fresh parmesan
For serving: Marinara Sauce and Quinoa Linguine optional

US Customary - Metric

Instructions

Place the chicken breast between two sheets of plastic wrap and pound until ¼ inch thick. Fill a large bowl with water and add sugar and sea salt. Stir until dissolved. Add chicken and allow to soak for thirty minutes to an hour.
Remove chicken from water and shake excess water. Dredge in flour and allow to sit on a plate for a few minutes.
Meanwhile, place quinoa in a food processor. Pulse until coarsely chopped, but not to the point where you have flour. Transfer to a shallow dish and stir in breadcrumbs, Italian season, parsley, sea salt, black pepper and crushed red pepper.
Combine eggs and milk in another shallow dish. Dredge chicken in the egg wash and dredge in the quinoa flakes bread crumb mixture. Allow the chicken to sit for 10 minutes.
Preheat oven to 450 degrees.
Heat oil to medium high in a large skillet. Add chicken and cook until browned, about 2 minutes per side.
Place chicken on a baking sheet and sprinkle with cheeses. Bake for 10 to 15 minutes, until cheese is melted and chicken is cooked through. Top with Marinara sauce and serve with quinoa linguine if desired.

Notes

Note: You can use a brine kit and skip the sugar and salt Note 2: To make gluten free breadcrumbs, preheat oven to 300 degrees. Place gluten free bread (I used Udi’s sandwich bread) in the food processor and pulse until you have fine bread crumbs. Place on a rimmed cookie sheet and cook for 5 minutes. Turn the oven off and allow to sit for 30 minutes.

Nutrition