Harvest is in full swing on my family’s grain farm this week, so I’m in full on chef mode at the house. I think it’s funny I cook the most during Harvest which is my family’s busiest time of the year. It’s “Make It Happen” time for my family of farmers, so I want to ensure they are fed with fuel that GIVES them energy not takes it away from them.
It was Italian for lunch today 😋 because I’m secretly Italian 😉
So pumped I made my favorite tomato 🍅 sauce and I have extras for some Meatballs later this week.
Prep time: 15 mins
Cook time: 29 mins
Total time: 44 mins
Serves: 4 servings, 1 chicken breast each
• Nonstick cooking spray
• 1 cup whole grain Panko bread crumbs
• 4 Tbsp. grated Parmesan cheese, divided use
• 1 dash sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• 2 large eggs, lightly beaten
• 4 (4-oz.) each raw chicken breasts, boneless, skinless
• 1 cup all-natural marinara sauce, no sugar added
• ¾ cup shredded part-skim mozzarella cheese
• 1 Tbsp. finely chopped flat leaf (Italian) parsley
1 Preheat oven to 450° F.
2 Lightly coat medium baking sheet with spray. Set aside.
3 Combine bread crumbs, 2 Tbsp. Parmesan cheese, salt, pepper, garlic powder, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.
4 Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet.
5 Bake for 22 to 26 minutes, turning after 15 minutes, or until chicken is no longer pink in the middle and juices run clear.
6 Preheat broiler on high.
7 Top each chicken breast evenly with marinara sauce, mozzarella cheese, and remaining 2 Tbsp. Parmesan cheese. Return to oven for 2 to 3 minutes, or until cheese is melted.
8 Sprinkle with parsley before serving.