by Heather "Feather" Poast
This is THE easiest chicken parmesan recipe ever! It’s also healthy and delicious, including nutrient rich tomatoes and fresh basil. As we approach the end of Summer we highly recommend loading up on fresh produce of any kind while you still can!
Here at Cureve, we don’t like spending hours in the kitchen especially while the weather is still nice and we can enjoy the outdoors. My favorite Summer outdoor activity is open water swimming. It is the only time of year I can do it living in the Midwest, so I like to take full advantage.
Right now I am training for a 10k swim marathon. Training for such big endeavors requires good nutrition and consciously feeding your body the right fuel so you can sustain the effort. Here is a recipe for one of my favorite and easiest chicken dishes which I make often. It gives me the protein to recover after my workouts and also leaves me feeling satisfied because it does include some yummy fat.
This is a great meal for a group because it is not only quick and healthy, but also inexpensive. You can make this dish for less than $3/person.
Here is the recipe (serves four):
2 large chicken breasts (about 1lb)
2 tomatoes, thinly sliced
1 lb mozzarella cheese
½ cup Parmesan cheese
½ cup Panko (Japanese style breadcrumbs)
Salt and pepper
Turn the broiler to high; put the oven rack six inches from the heat. Put two tablespoons of olive oil on a rimmed baking sheet and spread it around; put the baking sheet in the broiler. Core and slice the tomatoes. Cut the chicken breasts in half horizontally to make two thin pieces for each person.
Carefully remove the baking sheet from the broiler. Put the chicken on the sheet and sprinkle with salt and pepper. Top with the tomatoes, and broil one side only until the chicken is no longer pink in the center, rotating the pan if necessary for even cooking (about five minutes). Slice the mozzarella into thin pieces. Grate the Parmesan. Strip 8 large basil leaves from the stems. Combine the bread crumbs and Parmesan in a small bowl.
When the chicken is cooked through, remove the baking sheet from the broiler. Lay the mozzarella and then basil leaves on top of the tomatoes, sprinkle with the bread crumb and cheese mixture, and drizzle with three tablespoons of olive oil.
Return everything to the broiler and cook until the bread crumbs and cheese are browned and bubbly (about five minutes more). Serve immediately.
This dish goes well with a large salad, roasted potatoes or sliced fresh fruit. We like to keep it simple in the kitchen when the weather is nice to enjoy being outdoors more. Save time in the kitchen for when the weather turns cold or a rainy day.
As always, feel free to email us with any question or comments at firstname.lastname@example.org
Heather is a 500 hour trained yoga instructor, personal trainer, ultra-marathon runner and chef.