Ingredients
Method
- Preheat the oven to 400°F. Lightly coat a 13 x 9 x 2 inch baking dish with cooking spray.
- In a shallow dish, whisk together the egg, water, and olive oil until smooth.
- In a second shallow dish, combine the crushed whole grain crispbread, Parmesan cheese, parsley, oregano, and black pepper.
- Working with one chicken breast at a time, dip it into the egg mixture, letting any excess drip off, then press it into the crispbread mixture to coat both sides evenly.
- Arrange the coated chicken breasts in a single layer in the prepared baking dish, leaving a little space between each piece.
- Bake for 15 to 18 minutes, or until the tops are golden brown and the thickest part of the chicken reaches 165°F.
- Remove the baking dish from the oven. Spoon the marinara sauce evenly over the chicken breasts, then sprinkle the mozzarella cheese over the top.
- Return the dish to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
- Let the chicken rest for 2 to 3 minutes before serving.
Notes
- Use a low sugar or no sugar added marinara to keep carbs in check for a diabetic friendly meal.
- If your chicken breasts are very thick, lightly pound them to an even thickness so they cook through without drying out.
- For extra browning on the cheese, place the dish under the broiler for 1 to 2 minutes at the end, watching closely to prevent burning.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat best in the oven.
- If your chicken breasts are very thick, lightly pound them to an even thickness so they cook through without drying out.
- For extra browning on the cheese, place the dish under the broiler for 1 to 2 minutes at the end, watching closely to prevent burning.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat best in the oven.