Tuesday, June 21, 2011

Chicken Parmesan with honey mustard flavor

Who doesn't love chicken parmesan?  It's a wonderful meal!  This recipe below just gives it a little different flavor and is prepared in such an easy manner that you can whip it up quickly, even after a busy workday! 


Even my parents called me to tell me how much they loved this meal after I shared the recipe with them.  Oh yeah, that is how good it is!





Chicken Parmesan with Honey Mustard Flavor
(Serves 4)

4 boneless, skinless chicken breasts, thawed
1 cup Panko bread crumbs (These are Japanese style crumbs and they work best!)
1/2 cup of low fat buttermilk (or 1/2 cup of milk + 1/2 tbsp lemon juice)
1 tbsp honey
1 tbsp honey mustard
1/3 cup of Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
Dash of Cajun seasoning

Parmesan sauce topping for chicken:
1 can (8 oz) of tomato sauce
3 tbsp Parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
1/4 cup of reduced fat cheese, shredded (your choice: such as mozzarella, cheddar, etc.)


Preheat oven to 350 degrees.  Grease a 3 qt baking pan with cooking spray.   Combine buttermilk, honey, mustard, 1/3 cup of Parmesan cheese, garlic powder, onion powder, salt pepper and seasonings into one shallow bowl or container.  Place the panko bread crumbs in another shallow bowl or container right next to the buttermilk-seasonings mixture.  Dip each chicken breast into the wet mixture, coating both side.  Then dip it into the panko bread crumbs covering both sides of the chicken breast well.  Repeat this with all pieces of chicken.  Place the chicken breasts into baking pan. 

In a small, separate bowl, blend the sauce -  tomato sauce, cheeses, onion and garlic powders and seasonings.  Mix well.  Spoon tomato-cheese sauce over each chicken breast until all topping is used.  Bake for about 45 minutes or until chicken is no longer pink on the inside. Serve hot.  Freeze leftovers in plastic containers.  Chicken will remain good in freezer for up to three months.  Reheat in oven for best results.



This is a dish you can put together when you get home from a busy day and still eat dinner within a decent time.  Enjoy!

3 comments:

  1. I might be missing something, but the recipe calls for lowfat shredded cheese....what kind of cheese? It wasn't specific!

    ReplyDelete
  2. Good question Alison - I edited the above to include more details. Honestly, I say for you to choose your own, such as Mozzarella or Cheddar. You don't have to use the reduced fat kind but that's what I buy for my household. I hope you try out the recipe and enjoy it!

    -Mandy

    ReplyDelete
  3. Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
    I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!
    http://www.theironyou.com/2011/06/how-parmesan-cheese-comes-to-life.html

    Peace

    Mike @TheIronYou

    ReplyDelete