Chicken & Eggplant Parmesan Recipe
Chicken Parmesan is one of the most popular Italian dishes ordered in restaurants.
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Servings: 4
Ingredients
- 1 eggplant (about 1 pound), trimmed and cut into 8 slices
- Nonstick cooking spray
- ½ tsp dried Italian seasoning
- Salt and freshly ground pepper to taste
- ⅓ cup all-purpose flour
- ¼ tsp cayenne pepper
- 2 large egg whites, lightly beaten with one tsp water
- 2 cups crispy rice cereal, such as Rice Checks, finely crushed
- 2 tbsp grated Parmesan cheese
- 4 boneless, skinless chicken breasts
- 4 tsp olive oil
- 1 ⅓ cup no-salt-added crushed tomatoes
- ½ cup shredded part-skim mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Place the eggplant rounds on a baking sheet. Spray with cooking spray, and sprinkle Italian seasoning, salt, and pepper on both sides. Broil on high for 6-8 minutes, flipping once until eggplant slices are brown and soft. Set aside and bring the oven temperature to 425F
- Grab 3 shallow dishes and place flour and cayenne in dish number 1, beaten egg whites with water in dish number 2, and crushed cereal and grated Parmesan cheese on dish number 3. Coat chicken breast in flour mixture, then dip in egg white mixture and finally put them in the cereal cheese mixture to coat both sides. Have another dish ready for the coated chicken breasts
- Heat olive oil in a nonstick skillet and brown chicken breast on both sides until fully cooked
- Place cooked chicken breasts on a casserole dish previously coated with cooking spray
- Put two rounds of eggplant on top of each chicken breast
- Top each with crushed tomatoes, Distribute mozzarella cheese evenly on top of tomatoes
- Bake in the preheated oven for 15 to 20 minutes. Sprinkle them with salt and pepper to taste.