Chicken Parmesan has always been one of my favorite meals to make, although I’m not too keen on the melted cheese topping. It wasn’t until my mom told me about the Publix Aprons Recipe Bruschetta Chicken Over Risotto that I found the alternate garnish I was looking for. I revised the topping on the chicken, omitting the olive oil vinaigrette, roasted red peppers, salt and pepper; I also swapped the arugula leaves for fresh basil. This meal has refreshing ingredients that boast lots of flavor. Enjoy!
2 Individually Wrapped Perdue Perfect Portions Boneless, Skinless Chicken Breasts
¼ Cup + 2 TBSP Ian’s All Natural Whole Wheat Style Panko Breadcrumbs
2 TBSP Parmesan Cheese
½ TBSP Italian Seasoning
½ Cup Fresh Tomatoes, Diced
2 oz Fresh Mozzarella Cheese, Diced
2 TBSP Fresh Basil, Chopped (Optional)
While the Panini Press is warming up, combine panko breadcrumbs, Parmesan cheese and Italian seasoning in medium bowl, mixing until well blended.
Rinse 1 chicken breast under cold water and place in panko mixture, pressing firmly and flipping 3-4 times to ensure chicken is fully coated. Repeat with 2nd piece of chicken.
Place breaded chicken in Panini Press and close, cooking for 9 minutes or until heated through and no longer pink inside.
Top each chicken breast with ¼ cup tomatoes, 1 oz mozzarella and 1 TBSP basil. Serve alone or with a side of pasta, quinoa or risotto.
Yields 2 Servings
Weight Watchers: 1 Chicken Breast = 8 points plus