Chicken Parmesan (light version)
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A lighter version of the popular chicken Parmesan in tomato sauce, topped with melting mozzarella and Parmesan. It's just as delicious, but much quicker to prepare than the traditional dish. This is all thanks to the use of store-bought marinara sauce and tender chicken fingers instead of whole breasts. Fry them in a coating of beaten egg whites, panko breadcrumbs, and grated Parmesan. Then pour tomato sauce over them and sprinkle with grated cheese. Grill for a few minutes, and serve. Boil whole-wheat capellini (angel hair) pasta for a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of chicken fingers
- 340 g whole-wheat capellini pasta (angel hair)
- 1 can (680 g) canned marinara sauce
- 1 tbsp balsamic vinegar
- 0.5 cup panko breadcrumbs
- 0.5 tbsp. grated parmesan
- 1/4 cup finely chopped fresh parsley
- 2 egg whites, lightly beaten
- 1 tbsp. l. olive oil
- 0.5 tbsp. grated fresh mozzarella
We recommend
Recipes with similar ingredients: chicken breasts, capellini pasta, mozzarella cheese, Parmesan cheese, panko breadcrumbs, marinara sauce, balsamic vinegar, parsley
Cooking the dish according to the recipe:
- Preheat oven to broil. Bring a large saucepan of water to a boil.
- Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce heat and simmer for 5 minutes.
- Meanwhile, in a shallow bowl, mix panko breadcrumbs, half the Parmesan, half the parsley, and a little salt and black pepper. In a separate shallow bowl, beat the egg whites. Dip the chicken fingers in the egg whites first, then roll them in the breadcrumb mixture.
- Add pasta to boiling water and cook according to package directions.
- In a large oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 3 minutes per side. Pour the tomato sauce over the chicken, sprinkle evenly with the mozzarella and remaining Parmesan, and broil until the cheese is melted and bubbly, about 2 minutes.
- Drain the pasta. Serve with the chicken, sprinkled with the remaining parsley.
Categories:
Similar recipes
