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Summer Chicken Parmesan

 ½ cup plain whole-wheat breadcrumbs
 ¼ cup Panko bread crumbs
 ¼ cup grated Parmesan cheese
 1 tsp dried Italian herbs
 Pinch of red pepper flakes (optional)
 2 tbsp olive oil, divided
 4 (4oz.) chicken breast cutlets
 1 cup marinara sauce
 ¾ cup shredded part-skim mozzarella cheese
 1 medium Witten’s zucchini, chopped
 1 ½ cups Witten’s cherry (or grape) tomatoes, halved
 1 ear fresh Witten’s Sweet Corn
 ¼ cup chopped fresh basil (or Italian parsley)

Preheat oven to 450°F. Combine the breadcrumbs, panko, Parmesan and Italian herbs in a medium bowl.


Lightly brush chicken with olive oil ( you will only need a very small amount of olive oil) and dip chicken breasts in breadcrumb mixture.


Heat 1 ½ Tbsp olive oil in a large skillet over medium-high. Add chicken and cook 1 minute on each side (working in batches if not all cutlets will fit in the skillet). Place chicken cutlets on a baking sheet coated with cooking spray. Bake for 5 min. ( If you are using very thin chicken cutlets you may want to skip this initial baking –see Step 5- add marinara etc. )


While chicken is baking, heat the remaining oil in skillet. Add zucchini and corn and sauté 3-4 minutes. Add tomatoes and sauté an additional 1-2 minutes.


Remove chicken from oven and top each piece with approx. 2½ Tbsp marinara and 2 Tbsp grated mozzarella cheese. Return to the oven and bake for an additional 3-4 minutes or until cheese is melted. Adjust cooking time depending on the thickness of your chicken. Top chicken with vegetable sauté and chopped fresh basil (or Italian parsley)