Fastest Chicken Parmesan


I can't believe I'm telling you this, but I am not a vegetarian (eek!).  A yoga teacher who's not a vegetarian?! Whaaaat?!  I know, crazy right.  It's funny how we put labels on people who should be this or should be that.  

While I do love a good vegetarian meal and try to eat vegetarian as often as possible, I love a good steak, sometimes crave chicken and salmon is my favorite!!  I like to think of this as intuitive eating.  I listen to my body and when it craves something I go for it!  This can be difficult if we aren't intuitive.

How can we become more intuitive?  That's a great question for another post, but one great way to practice being more intuitive is to get on your yoga mat and practice.  Start with doing a few sun salutations on your own.  After awhile your body will become more intuitive and this will spill over into other areas of your life like in the way of guiding you what to eat :)

So, back to the recipe!  

This chicken parmesan recipe is SO good and even better it is quick!!  No running the chicken through flour, eggs and bread crumbs and getting your hands all messy.  No frying in oil.  Yuck! This recipe literally takes less than 20 minutes.  Serves 4.

Here you go!!

5 tablespoons olive oil
2 medium ripe tomatoes (sliced) or 1 pint cherry tomatoes (halved)
2 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper
8 ounces fresh mozzarella cheese
2 ounces Parmesan cheese (1/2 cup grated)
1 bunch fresh basil
1 cup bread crumbs

Turn the broiler to high; put the rack 6 inches from the heat. Put foil over a baking sheet and place 2 tablespoons olive oil on 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 2 thin cutlets for each breast. Press down on each with the heel of your hand to flatten.

Carefully remove the baking sheet from the broiler. Put the chicken cutlets on the sheet and sprinkle with salt and pepper. Top with the tomatoes, and broil one one side only until the chicken is no longer pink in the center, rotating the pan if necessary for even cooking, 5 to 10 minutes. Grate the Parmesan and slice the mozzarella into thin slices. Strip 16 to 20 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 basil leaves on top of the tomatoes, top with one slice of mozzarella each and sprinkle with the bread crumb and cheese mixture, and drizzle with 3 tablespoons olive oil.  Eat the remaining mozzarella cheese as a snack ;)

Return to the broiler, and cook until the bread crumbs and cheese are browned and bubbly, 5 minutes. Serve immediately.

Heather Poast