Healthy baked chicken breast recipes

This recipe is all about cooking a fine chicken dish with Parmigianino and herbs. The preparation for making this takes about 15 minutes and the cooking time is about 35 minutes. In all little less than 60 seconds, you can make this healthy chicken, baked breast dish with ease. This dish can be used for about four big servings.

Ingredients required

  • 1 1/2 pounds of tender chicken breast
  • 1 cup full of flour (use for all purposes)
  • 2 nos. large eggs. To be beaten with
  • cup of water
  • Olive oil, for frying
  • Salt and pepper
  • Breading

  • 2 cups full of bread crumbs (Italian style)
  • 1 cup full of Parmesan (should be shredded)
  • 6 sprigs or you can use thyme leaves
  • 6 sprigs of rosemary leaves (should be fresh and chopped finely)
  • 2 hands full of finely chopped parsley leaves (flat-leaf)
  • 4 nos. cloves, garlic, chopped
  • 1 teaspoon of split pepper
  • Chicken Parmigianino
  • Tomato Sauce
  • Extra virgin Olive Oil - 2 table spoons
  • Finely chopped white onion (preferably small - 1 number)
  • 3 numbers of cloves garlic. It should be minced
  • 1 number (14 Oz) tomatoes that are crushed
  • 1 number (28 Oz) tomatoes that are crushed
  • 1 cup of stock or broth chicken
  • Basil leaves that are fresh and finely chopped
  • Salt that is coarse in nature
  • 1.5 cups of provolone that is shredded
  • 0.5 cup Parmigianino that is grated
  • 1 lb spaghetti, cooked
  • Breading

    Preheat the oven to 350 degrees F. Place a non-stick cookie sheet in oven with a tin foil liner. Pour into a large nonstick skillet about half an inch of oil and heat over medium high. Season the chicken tenders with salt and pepper and salt. Placing the flour in a dish, the eggs are to beaten with water in another bowl. Combine the breading ingredients separately. Use the flour egg, bread and cheese mixture to coat the chicken.

    Cook the chicken for about 3 to 4 minutes until it becomes golden on both sides. Transfer to cookie sheet in preheated oven and cook for another 5 minutes. Cook 5 or 6 chicken tenders at a time, adding oil, if necessary. If the chicken begins to brown, too quickly you have to lower the heat. The chicken can be served hot or cold along with a green salad or, complete as a Parmigianino.

    Tomato Sauce for Chicken Parmigianino

    Set water to boil for pasta. Add oil, onions and garlic to a saucepan, before coating the chicken, to cook medium low. Occasionally for about 10 minutes, stir it. Empty the two cans of tomatoes and a cup of chicken broth and the sauce bubble. Until it becomes ready for serving, reduce the heat to simmer. Add basil and season sauce with salt. Keep a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigianino. Place in oven or broiler to melt the cheese to ready it for serving. Coat The cooked pasta can be coated lightly with sauce and your dish ready to be served.