Low Fat Parmesan Chicken With Sun-Dried Tomatoes |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Thought this one up on the bus ride home from work one day, trying to figure out what the heck I was going to make that would keep me from having to make a trip to the store but wouldn't have the words 'Hamburger' and 'Helper' in it. I've refined it over time, adding the extra step of baking to prevent over-flavoring with garlic. Ingredients:
2 boneless skinless chicken breasts |
1/4 cup table salt |
1/4 cup sugar |
1 quart water |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 teaspoon dry basil |
1/4 teaspoon dried sage |
1/4 teaspoon ground cumin |
1/3 cup grated parmesan cheese |
2 tablespoons chopped sun-dried tomatoes |
Directions:
1. Trim fat from chicken.
2. Pound each breast to an even 1/2 inch thickness.
3. Pour water into a large resealable bag.
4. Add salt & sugar, shake to dissolve.
5. Add chicken.
6. Refrigerate for 30 minutes.
7. Preheat oven to 350.
8. Remove chicken from bag, pat dry.
9. Heat the oil on medium high heat until it begins to shimmer.
10. Add garlic, saute for 2-3 minutes.
11. Add chicken, cook for 8 minutes, turning once.
12. Remove from heat.
13. Mix the parmesan, basil, sage& cumin in a bowl.
14. Dredge the cooked chicken in the parmesan mixture and place in a 9x13 baking pan.
15. Bake for 10 minutes.
16. While cooking, chop sun-dried tomatoes.
17. Once chicken is done (juices run clear), sprinkle chopped tomatoes on top, & bake for 2-3 more minutes.
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