Low Fat Baked Panko Chicken Parmesan with Roasted Tomato Jam

Ingredients

• 4 large boneless chicken breasts
• salt and pepper to season
• flour for dredging
• 1 egg + 1 tbsp water, whisked to make an egg wash
• panko crumbs
• olive oil

Season the chicken breasts with salt and pepper, dredge in flour, dip in the egg wash and then roll in the panko crumbs. Place in a lightly oiled baking dish and lightly spray olive oil over the tops of the chicken breasts. Bake in a 375 degree F oven for 45-50 minutes or until the chicken is completely cooked. Turn the chicken breasts once during the cooking time.

Slice cooked chicken breasts and serve on angel hair pasta , topped with Roasted Tomato Jam ( or your favorite tomato sauce) and grated parmesan cheese . You can melt mozzarella over the top along with the parmesan if you wish.

For the Roasted Tomato Jam

• 6 medium vine ripened tomatoes diced
• 2 cloves minced garlic
• 4 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Source: http://www.nlrockrecipes.com

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About Gabriella William