I hate the way the word diet sounds because its make you feel like you are eating cardboard food and nibbling lettuce like a rabbit. Honestly, I believe you can eat in moderation with a good amount of exercise and a healthy and balanced diet. Most weeknight dinners, I try and focus on healthy and balanced meals for Eric and I. Every other day I work out at the gym, and take a spin class and do other light exercises. Also, I run at least once a week, and together we try and ride our bikes outside on the trails, too. Exercise and eat healthy and indulge a bit on the weekends is my philosophy.
This was a healthier take on your typical restaurant-style Chicken Parmesan. Rather than frying it, you bake it in the oven. You still get the nice crispy texture from the breadcrumbs, but a lot less fat from the oil. The chicken has a wonderful seasoning and crispy texture and this goes well with a plate of pasta or over a bed of mixed greens. It's so simple, it's good. Enjoy!
Adapted from Skinny Taste
4 (8 ounce) Chicken breasts, cut in half
1 cup breadcrumbs (I used leftover french bread)
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
Salt & pepper
Cooking spray (Misto)
Preheat oven to 450 degrees.
Lay a silpat or spray the jelly roll baking sheet lightly with cooking spray. (I used my Misto).
In a shallow bowl, add the breadcrumbs, Italian seasoning, and garlic powder and mix well. In another shallow bowl, add the eggs with a teaspoon of water. Mix well.
Season the chicken breast halves with salt and pepper. Dip the chicken breast into the egg mixture to coat on both sides, and then dip into the breadcrumb mixture to coat both sides. Place onto the baking sheet pan. Repeat process until all chicken breasts are coated.
Bake for 22 to 25 minutes, and check on chicken a little more midway through the cooking time (around 15 to 17 minutes). Flip the chicken over and bake for the remaining of the time.
Serve with my tomato sauce and spaghetti and a large green salad. Enjoy!