Chicken Parmesan with Crunch and a Little Kick

First of all, ignore the heart-shaped ravioli, unless it’s Valentine’s Day again and it’s time for heart-shaped ravioli. If that’s the case, I made the ravioli below with this recipe using a small heart-shaped cookie cutter.

Chicken parmesan with heart-shaped ravioli, because it was Valentine's Day. Normally, I'd probably serve the chicken with store-bought whole wheat penne.

Today I want to talk about chicken parmesan. (That’s the little cheese-covered thing below the ravioli. Trust me, there’s crunchy breaded chicken under there.)

Over the years I’ve seen a lot of chicken parm that is breaded, fried, and then covered with sauce and cheese and baked. I always wondered why you would want to bother with breading and frying something if you’re just going to make it all soggy by covering it with liquid and baking it. I like to make it my mom’s way, which had a nice contrast in textures between the crispy breading, melted cheese, and marinara sauce. I’ve healthied my version up a little, using oven-fried chicken with a whole-wheat panko coating. Mom didn’t have panko back in the day.

I also like to put in a little surprise secret ingredient: I stick a little sliver of pepper jack cheese under the mozzarella. Not so much that you’re going, “Hey, a burrito!” Just enough to add a little kick.

I start with oven-fried chicken adapted from the Oven Fried Chicken with Almonds recipe in the South Beach Diet Cookbook. I use whole wheat panko crumbs instead of breadcrumbs and change the herbs according to whim. Also, the original recipe calls for pounding chicken breasts, but I’ve found that it’s quicker and easier to buy thin-sliced chicken breasts. You don’t have to go through the mess of pounding (though my son really liked that part) and the chicken seems to turn out more tender.

Chicken Parmesan

1 cup whole wheat panko crumbs
1/4 cup grated Parmesan cheese
1/4 cup raw almonds
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
Pinch of ground black pepper
1/4 cup extra virgin olive oil
1 1/4 pound thin-sliced chicken breasts*

Pepper jack cheese, sliced
Mozzarella cheese slices
Marinara sauce
  1. Preheat oven to 400 degrees.
  2. In a food processor, process almonds until finely chopped. Add panko crumbs, grated Parmesan, garlic, salt, oregano, and pepper. Process until combined. Empty mixture into a medium bowl. Pour olive oil into a shallow bowl.
  3. Dip chicken breasts in olive oil, then dredge in the panko mixture and arrange on a baking sheet.
  4. Bake for 25 minutes, or until thermometer inserted into the center of a piece registers 170 degrees.
  5. Top each piece of chicken with a small slice of pepper jack cheese and top with sliced mozzarella. Allow cheese to melt, then top with marinara and serve.
* There will be enough breading for about two pounds of chicken, if you want to open another package. I just use what comes in a standard package, which is usually a little under a pound and a quarter.
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