Crounon-crusted chicken Parmesan by Carrington Farms
5
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Seasoned, gluten-free, quinoa croutons are crushed and used as the breading for this crispy baked chicken parm recipe. It's delicious served over pasta or zoodles, or served over your favorite toasted bread.
Ingredients
Coconut oil spray
4 second spray(s)
Water
¼ cup(s)
Egg
1 large egg(s), beaten
Carrington Farms Organic Crounons, garlic & parmesan
½ cup(s), crushed
Grated Parmesan cheese
2 Tbsp, divided
Italian seasoning
2 tsp
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz pieces
Store-bought marinara sauce
1 cup(s)
Shredded part skim mozzarella cheese
½ cup(s)
Instructions
1
Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray.
2
In a shallow bowl, whisk together water and egg. In another shallow bowl, combine crushed Crounons, 1 tbsp Parmesan, and Italian seasoning.
3
Dip a piece of chicken in egg mixture; turn to coat. Next, dip chicken in Crounon mixture; turn to coat. Then dip the same piece of chicken in egg mixture and Crounon mixture once more to create a double coating. Place chicken on prepared pan; repeat with remaining ingredients.
4
Bake for 40 minutes. Remove from oven; divide marinara sauce and cheese over chicken. Return to oven and bake until chicken reaches an internal temperature of 165°F, about 15 to 20 minutes more. (Broil for 2 to 3 minutes for extra browning, if desired.)
5
Serving size: 1 chicken cutlet
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