Chicken Parmesan in a Lentil Crust
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 250, total fat 10 G., saturated fats 2 G., proteins 27 G., carbohydrates 12 G., fiber 3 G., cholesterol 5 mg, sodium 450 mg, sugar 5 G.
Calories 250, total fat 10 G., saturated fats 2 G., proteins 27 G., carbohydrates 12 G., fiber 3 G., cholesterol 5 mg, sodium 450 mg, sugar 5 G.
"There are days when you want to make something delicious with chicken, but without spending too much time on the dish. Chicken Parmesan fits that bill perfectly. I usually bake the chicken in the oven, but in this version, to celebrate the UN's International Year of Pulses, I use ground red lentils for the breading. You can use all-purpose flour or whole-wheat flour, but I prefer almond flour to enhance the nutty flavor," says Min Kwon.
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:
- Olive oil cooking spray
- 1 cup red lentils
- 0.5 cup almond flour
- 2 tsp Italian seasoning
- Coarse salt and freshly ground black pepper
- 4 chicken breasts, 6 oz (170 g) each, skinless and boneless, cut in half horizontally into 8 thin cutlets
- 1.5 tbsp. marinara sauce
- 0.5 cups grated semi-skimmed mozzarella
- 1/4 tbsp. grated Parmesan or Gouda
- Basil leaves for serving
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Recipes with similar ingredients: chicken breasts, lentils, flour, Italian seasonings, marinara sauce, Parmesan cheese, basil
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Lightly spray a large baking sheet with olive oil. Place the lentils in a food processor and pulse until smooth. Add flour, Italian seasoning, and 1/2 teaspoon each of salt and pepper, and pulse again.
- Transfer the flour mixture to a shallow bowl. Coat each chicken piece in the mixture, shaking off any excess.
- Place the chicken on the prepared baking sheet. Drizzle lightly with oil and bake until cooked through, 20–25 minutes. Top with marinara sauce, mozzarella, and Parmesan cheese and return to the oven until the cheese is bubbly, another 5–10 minutes. Sprinkle with fresh basil and serve.
Author of the recipe - Min Kwon, a registered dietitian, runs a food blog where she shares recipes using simple and affordable ingredients.
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