Children’s Hospital Boston’s head chef Jim Boyd bakes his chicken Parm. He pounds boneless breasts, dusts them with flour, then oil, then a mixture of whole-wheat and white crumbs before baking. When they’re browned, he adds marinara sauce and mozzarella.
|Olive oil (for the sheets)|
|4||skinless boneless chicken breast halves|
|Salt and pepper, to taste|
|5||tablespoons olive oil|
|1||tablespoon chopped fresh oregano|
|1||clove garlic, mashed to form a paste|
|1||cup fresh whole-wheat and white bread crumbs|
|1||cup marinara sauce, heated until hot|
|3/4||cup shredded low-fat mozzarella|
1. Set the oven at 425 degrees. Rub 2 rimmed baking sheets with olive oil.
2. Place the chicken breasts between pieces of plastic wrap and use a mallet or small heavy skillet to pound them to an even thickness (about 1/4 inch).
3. On a plate, combine the flour, salt, and pepper.
4. On another plate, mix the olive oil, oregano, and garlic.
5. On a third plate, set the bread crumbs.
6. Dip the chicken breast in the flour, shaking off the excess. Dip the chicken into the olive oil, shaking off the excess. Dip it into the bread crumbs, shaking off the excess.
7. Set the chicken on the baking sheets. Bake for 15 minutes. Turn and bake 5 minutes more or until nicely browned.
8. Add a spoonful of the marinara sauce to each piece. Top with cheese. Return to the oven for 5 minutes or until the cheese melts.
Adapted from Jim Boyd