BAKED PESTO CHICKEN PARMESAN RECIPES

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BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE



Baked Chicken Parmesan Recipe - Skinnytaste image

The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 7

4 chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)
3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
1/4 cup grated Parmesan cheese
2 tbsp butter (melted (or olive oil))
3/4 cup reduced fat mozzarella cheese (I used Polly-o)
1 cup marinara or Filetto di Pomodoro
cooking spray

Steps:

  • Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
  • Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
  • Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  • Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
  • Bake 5 more minutes or until cheese is melted.

Nutrition Facts : ServingSize 1 piece, Calories 251 kcal, CarbohydrateContent 14 g, ProteinContent 31.5 g, FatContent 9.5 g, CholesterolContent 14 mg, FiberContent 1.5 g

BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES



Baked polenta chips recipe | Jamie magazine polenta recipes image

This is great served alongside a couple of other small plates for people to dip into.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

400 ml organic vegetable stock
150 g quick-cook polenta plus 2 tablespoons for dusting
40 g Parmesan cheese plus extra to serve
2 teaspoons dried oregano
olive oil
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

Steps:

    1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
    2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
    3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
    4. Preheat oven to 220ºC/425ºF/gas 7.
    5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
    6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

Nutrition Facts : Calories 480 calories, FatContent 33.3 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.74 g salt, FiberContent 1.7 g fibre

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    1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
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