Chicken Parmesan with Chunky Sauce

Wednesday, September 1, 2010

Chicken Parmesan with Chunky Sauce
(I cannot find the original source for this recipe)
1 large onion, diced
1 green pepper, diced
3-4 cloves of garlic, minced
1 tsp. oregano
1 tsp. Italian seasoning
1 - 28 oz. can diced tomatoes (I used 2 - 14 oz. cans)
1 tbsp. tomato paste

1 cup Italian panko crumbs
2 tbsp. parmesan cheese, shredded
Salt and pepper

7 - 4 oz. boneless, skinless chicken breasts, pounded to about 1 in. thick
1 tbsp. dijon mustard
7 tbsp. mozzerella cheese (I used colby jack)
Cooked whole wheat penne pasta (or whatever you have)
Fresh basil for garnish (I didn't have this)

Directions  Heat pan with cooking spray. Add onion, green pepper and garlic and saute 3 - 5 minutes until they are soft. Add oregano and italian seasoning, cook for about 30 seconds. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, simmer for 20 - 30 minutes.

Meanwhile, in a shallow dish, combine panko crumbs, parmesan, salt and pepper. Mix to combine. Brush both sides of chicken with dijon mustard. Transfer each breast to panko mixture and turn to coat both sides. Place chicken on prepared baking sheet. Bake for about 25 minutes. Top with 2 - 3 tbsp. tomato sauce and 1 tbsp. mozzarella. Return chicken to oven and bake for 10 minutes more until it's golden brown and cheese is melted and bubbly. Serve with whole wheat penne pasta and broccoli and more sauce.

Total calories = 1704 calories

7 servings = 243 calories per serving

Here's what I started with:

Here's how I did it:

#1 Preheated the oven to 375 degrees.

#2 I diced up 1/2 of an onion, 1 green pepper and 3 garlic cloves.  In to a pan they went with some cooking spray.

#3 After about 5 minutes, 1 tsp of oregano and 1 tsp Italian seasoning went in along with 1Tbs of tomato paste.

#4 1 28oz can of diced tomatoes also went in.  

At this time, I also cooked 1 box of whole grain noodles for about 25 minutes.

#5 On a separate plate, I poured out 1 cup of Panko crumbs and added 2 Tbsp of shredded Parmesan cheese

#6 I brushed one side of each chicken breast with some Dijon mustard, placed them in the Panko crumbs, brushed the other side and flipped them over so that both sides were coated.

#7 Into the oven for about 25 minutes.  At about 15 minutes, I flipped the breasts over and spread some tomato paste over them and topped with some shredded mozzarella cheese.

The Finished Product:

Sorry I didn't take a better "Final Product" picture.


The chicken portion of this meal was really good.  The Panko crumbs really stuck to the chicken and got crunchy.  The chicken was moist and had a really good flavor with the Dijon mustard coating it.  I wish that I would have added more of the tomato paste and cheese on top of the chicken breasts but I was a little leery of the tomato paste and didn't want to totally ruin the meal.

I wish that I would have just used a chunky pasta sauce instead of trying to make it.  The recipe called for the sauce to simmer for about 25 minutes but that really just sucked all of the tomato juices out.  The sauce ended up being mostly chunk and no sauce.  Whole wheat noodles are drier than white noodles so with the dry sauce added, it just wasn't very good.  I ended up opening a jar of marinar sauce and adding some extra liquid to it.  Next time, I'll just use store bought.

Overall, everyone enjoyed this chicken.  I think I will definitely make that part of this meal again.

Hope you enjoy!


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