Poor Tyge has been working crazy hours lately so I wanted to make something yummy for him to enjoy at dinner last night, but also easy to make as I also got home late - enter "Bridget's Chicken Parm"! I call it that because my friend Bridget brought over all the fixings and taught me how to make it a year or so ago, and I've made it several times since (thanks, B!). I usually have all the ingredients on hand, it takes around 30 minutes to make, it's healthy, filling, and YUMMY!
Bridget's Chicken Parm
Serves 2 plus leftovers :)
- 7-8 thawed chicken tenders (or 3 breasts cut into chunks)
- 1 egg
- splash skim milk
- seasoned bread crumbs
- 1 can fire roasted diced tomatoes
- 1 can tomato paste
- red pepper flakes to taste
- oregano to taste
- minced garlic to taste
- handful raw spinach (not normally used, but I added a handful before baking for some extra veggies)
- reduced fat shredded Swiss or other cheese
1. Preheat oven to 350 degrees.
2. In a small bowl, make the sauce mixture by combining diced tomatoes, tomato paste, red pepper flakes, oregano, and minced garlic. Set aside.
3. Whisk egg and milk together and spread bread crumbs on a pan. Dip chicken tenders into egg mixture then coat with crumbs on both sides.
4. Drizzle a small amount of olive oil a medium sized frying pan and layer the chicken pieces in the pan. Sear on high for 3-4 minutes per side, flipping only once. Before flipping over, mist a small amount of OO spray over the top of the chicken pieces.
5. If desired, throw a handful of fresh spinach on top of the chicken, then spoon the tomato mixture on top, making sure it is evenly spread throughout the pan.
6. Top tomato mixture with an even amount of shredded cheese and place in uncovered in the oven to bake. Let bake for 15-20 minutes so tomato mixture is heated throughout and cheese is brown and bubbly.
It certainly doesn't need an additional carb to the bread crumbs, but I served mine over whole wheat linguine with a small side salad. A quick and delicious dinner for two!