Ingredients:
1/4 cup all-purpose flour
**I used almond flour- Palio Friendly!!
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
Cooking spray
1/2 cup jarred tomato-basil pasta sauce
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- Preheat oven to 450 degrees
- Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites & pank.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan. Cook 2 min. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450 for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano & 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
For the Romaine Salad: Whisk together 2 tablespoons fresh lemon juice, 1 teaspoon olive oil, 2 teaspoons honey (**I used agave nectar), 1 teaspoon Dijon mustard, 1/4 teaspoon salt & 1/8 teaspoon black pepper.. Drizzle over 6 cups torn romaine lettuce; toss well.
For the Basic Polenta: Bring 2 cups fat-free, less sodium chicken broth & 1 cup milk to a boil in a medium saucepan. Gradually whisk in 3/4 cup instant dry polenta.. Cook 5 minutes or until thick, stirring constantly
**In a rush... They make pre-made polenta.. It looks like a sausage roll in the pasta section.. You just add water and heat up..
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