There are some days when I like to make a comforting chicken dish that doesn’t require too much cooking time. Chicken Parmesan certainly fits that criteria. I typically bake my chicken, and in this version, in honor of the United Nations’ International Year of Pulses, I used red lentils as part of the breading mixture. While you can use regular all-purpose or whole-wheat flour, I chose almond flour to introduce a slight element of nuttiness to the flavor profile.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- Nonstick olive oil cooking spray
- 1 cup red lentils
- 1/2 cup almond flour
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper
- Four 6-ounce skinless, boneless chicken breasts, sliced in half horizontally to make 8 thin pieces
- 1 1/2 cups marinara sauce
- 1/2 cup shredded part-skim mozzarella
- 1/4 cup shredded Parmesan
- Freshly chopped basil leaves, for garnish
Instructions
- Preheat the oven to 400 degrees F. Spray a large baking sheet lightly with olive oil spray. Put the lentils in a food processor and pulse until finely ground. Add the flour, Italian seasoning and 1/2 teaspoon each salt and pepper and pulse until blended.
- Transfer the flour mixture to a shallow bowl. Dip each piece of chicken in the mixture, shaking off the excess.
- Put the chicken on the prepared baking sheet. Lightly spray a little more oil on top of the pieces and bake until cooked through, 20 to 25 minutes. Top with marinara sauce, mozzarella and Parmesan and return to the oven until the cheese is bubbling, an additional 5 to 10 minutes. Sprinkle with fresh basil and serve.
Nutrition Facts
| Calories | 250 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Sodium | 450 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 3 grams |
| Protein | 27 grams |
| Sugar | 5 grams |