Breaded Chicken Cutlets with Chunky Vegetable Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 large plum tomatoes, quartered |
1 large onion, cut into 1/2-inch-wide wedges |
2 red or green bell peppers, sliced |
1 8-ounce zucchini, trimmed, halved lengthwise, sliced crosswise |
1 tablespoon olive oil |
nonstick vegetable oil spray |
1 cup dry breadcrumbs |
4 large egg whites |
4 skinless boneless chicken breast halves |
1/4 cup freshly grated parmesan cheese |
2 tablespoons chopped fresh italian parsley |
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried |
1 cup canned low-salt chicken broth, hot |
Directions:
1. Preheat oven to 400°F. Place vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Drizzle oil over; toss to coat. Roast vegetables until tender and brown around edges, turning occasionally, about 45 minutes. Remove from oven. Increase oven temperature to 500°F.
2. Meanwhile, spray large nonstick baking sheet with oil spray. Place breadcrumbs on sheet of waxed paper. Whisk egg whites in shallow bowl until foamy. Using mallet, pound chicken breasts to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Turn chicken in breadcrumbs; place on platter. Stir Parmesan into remaining breadcrumbs on waxed paper. Dip chicken into egg whites to coat. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
3. Transfer vegetables to bowl; mix in parsley and thyme. Add broth to baking sheet; scrape up any browned bits. Pour over vegetables. Keep warm.
4. Bake chicken on prepared sheet 5 minutes. Turn chicken over; bake just until cooked through, about 5 minutes longer. Transfer chicken to plates. Spoon vegetable sauce alongside.
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