I posted this about a year ago. It’s one of my favorite kid-friendly dishes.
I was trying to come up with a low-fat version of Chicken Parmesan and here is the tasty result. I knew the chicken had to be baked instead of fried and I had to lessen the amount of cheese. I discovered that panko crumbs are higher in fat than regular plain breadcrumbs. Who knew? I left out the oozy mozzarella entirely, since it just didn’t seem necessary. These turned out great! They are very well flavored and were a big hit with my kids and husband. Serves 4
- 1 t. olive oil
- 2 cloves garlic, minced
- 1 can Hunts tomato sauce- about 2 C.
- 2 t. dried oregano, divided
- 3 boneless, skinless chicken breasts, cut into fingers
- salt and pepper
- 2-3 egg whites
- 3/4 C. plain breadcrumbs
- 1/4 C. plus 2 T. parmesan cheese, grated, not shredded
- Olive oil cooking spray- I used PAM
First get your sauce cooking. Heat the oil in a saucepan to medium and add the garlic and 1 t. of oregano. Stir and cook for one minute. Adding the dry herbs in before the sauce helps to bring out their flavor. Add the sauce and stir to combine. Simmer uncovered while you prepare the chicken. The chicken prep and cooking takes about 30 minutes. By the time the chicken is ready your sauce will be nice and thick as long as you don’t cover it. Taste for and adjust seasoning with salt and pepper
Lay all of your chicken fingers out on a cutting board and sprinkle them generously with salt and pepper. Put the egg whites in a bowl and beat them lightly with a fork. Place the breadcrumbs, 1/2 t. salt, the other t. of oregano, and 1/4 C. of the cheese into a plastic freezer bag. Shake to combine. Preheat the oven to 400 degrees and get a rimmed baking sheet ready by spraying it with cooking spray. Working in batches of 2-3 pieces, coat the chicken in the egg whites, then place them in the bag. Shake well to completely coat the chicken with the crumbs. Place the coated chicken on the baking sheet.
Once you’ve coated all the chicken with egg whites and the crumb mixture, spray each piece of chicken with the cooking spray. Bake at 400 for 12 minutes. Switch your oven to High Broil. Remove the pan from the oven and sprinkle each piece with the rest of the cheese. Place the pan on the top rack under the broiler for 2-3 minutes, or until they become golden brown. Serve the chicken fingers with the sauce for dipping.