Okay, true, maybe it's a stretch categorizing this a "Reset recipe" but it's waaay healthier than classic Chicken Parm. Not that I got anything against the classic but I think I had my quota during college when I'd hit up the food truck Louie's Lunch on the regular. These days I use more egg whites than eggs and oven bake it but, I'm sorry, I just can't cut out the cheese – I am Italian after all! Oh, and my favorite part? This is actually a twice sauced Chicken Parm as it's topped with both tomato sauce and pesto – try it once and then tell me, it's addicting isn't it?
plus more for garnish
or your favorite tomato sauce
Heat the oven to 400°F and arrange rack in the middle. Cut each chicken breast in half horizontally. Set a cooling rack on a foil-lined rimmed baking sheet; set aside. 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, the olive oil, and 1/2 teaspoon of salt in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together egg whites, egg, and cheese in a shallow bowl until evenly combined; set aside.
To coat 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 until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160°F, about 20 to 25 minutes.
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 mozzrella and broil until cheese is bubbly, watching closely to make sure it doesn't burn. Serveover a bed of quinoa and additional tomato sauce and add some grated Parmesan just before serving.
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