Christmas has come and gone and Kris and I received bottles and bottles of wine and liquor – the gifts that keep on giving!
So, we decided to pick a bottle and pair it with a delicious dinner.
Our choice was Colavita Pinot Noir and a healthy spin on chicken parmesan!
Let’s take a better look at this guilt-free Italian feast!
Not-So-Guilty Chicken Parmesan:
What you’ll need:
- Cooking spray
- 4 boneless, skinless chicken breast
- A pinch of kosher salt
- ½ c breadcrumbs of your choice (I used good old-fashioned Italian breadcrumbs)
- 1 small package buffalo mozzarella
- 3 tbsp. grated Parmesan cheese
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 medium jar store-bought marinara sauce
What you’ll do:
Before you do anything, preheat the oven to 450 degrees F. Spray a baking sheet with your cooking spray.
Season both sides of the chicken breasts with salt.
In a bowl, combine the breadcrumb mixture and the Parmesan. In another bowl, combine the butter (put the butter in the microwave for a few seconds to soften) and olive oil. Grab a kitchen brush and coat both sides of the chicken with your butter/olive oil mixture. Dredge the chicken in the breadcrumb/parmesan cheese combination.
Put the prepared chicken on the prepared baking sheet.
Bake the chicken breasts until they are golden brown. This should take about 20 minutes. Once the 20 minutes have elapsed, turn the chicken over and bake another 5 to 7 minutes or until the center is cooked through.
After you’ve set the timer between 5 to 7 minutes, grab a large, deep skillet and cook the marinara sauce on medium heat for 2 to 3 minutes or until it’s heated through.
Once your chicken has cooked, place it right in the skillet with the sauce. Next you’ll slice the buffalo mozzarella and place a slice on each breast. Cover the skillet and let cook for 2 to 3 minutes or until the cheese has melted.
Stay tuned for my quick and easy lemon-roasted asparagus!