I am all about comfort food right now. Something about the snow and cold weather has me crazing savory dishes non stop. Chicken parmesan being one of my all time favorite dishes has been on the menu weekly at my house. It can be pretty heavy so to be able to eat it more often with less guilt I did a little recipe makeover.
I have been playing around with a few different recipes I found online for healthier versions. I took a few different ideas from each recipe and finally came up with this version. It is missing a load of calories but none of the flavor.
To make this dish a whole lot lighter I sub pasta with zucchini. I am kind of obsessed with zucchini pasta right now. I just use a veggie spiralizer and it is crazy how the taste and texture is not far off from traditional pasta. This is the veggie spiralizer I use. Super easy to use and clean. I ordered mine on amazon, but have seen similar products at Walmart.
Ingredients
Directions
Preheat oven to 400 degrees. Prepare a lightly oiled baking dish.
Place flour in shallow dish, beat eggs in a second shallow dish, and place cooked quinoa in a third shallow dish. Dredge chicken in flour, then in the eggs, and then in quinoa, covering completely.
Bake for 20-30 minutes until golden brown. Then top with marinara and cheese and place back in to the oven until cheese is melted.
While chicken is baking prepare the zucchini pasta using a veggie spiralizer. Peel or leave skin on zucchini. You then can eat raw, but I like to steam it for just a couple minutes in the microwave once spiraled.
I promise you will not be dissapointed in this recipe…it is so good!
Enjoy,
Ang
- 4 small chicken breasts
- 1/2 cup oat flour (or your flour of choice)
- 2 large eggs
- 2 cup cooked quinoa
- 1/2 cup shredded mozzarella
- 1/4 cup shredded or graded parmesan
- 2 cups of marinara sauce, store-bought or homemade
- 1/3 cup basil leaves, chopped
- 2 large zucchini
Directions
Preheat oven to 400 degrees. Prepare a lightly oiled baking dish.
Place flour in shallow dish, beat eggs in a second shallow dish, and place cooked quinoa in a third shallow dish. Dredge chicken in flour, then in the eggs, and then in quinoa, covering completely.
Bake for 20-30 minutes until golden brown. Then top with marinara and cheese and place back in to the oven until cheese is melted.
While chicken is baking prepare the zucchini pasta using a veggie spiralizer. Peel or leave skin on zucchini. You then can eat raw, but I like to steam it for just a couple minutes in the microwave once spiraled.
I promise you will not be dissapointed in this recipe…it is so good!
Enjoy,
Ang
RSS Feed