This is a super simple dish to make and cuts out 1/3 of the calories comapred to your traditional chicken parmesan recipe.
This is a quick-er dish too so you can impress any night of the week! The key ingredient is the mozzarella in this.. Yes this is a lighter version but do not skimp on the cheese. Make sure its fresh and the flavor will burst!
Do not judge me, but.....I used Don Pepino's Pizza Sauce....In all seriousness...it's the absolute best when grabbing something quick. And even though it's pizza sauce, paired with the mozzarella and chicken...you wouldn't even notice it. I highly recommend it, on a busy night. Although fresh is best, canned is your friend...too.
And yes, this is served on a bed of whole wheat pasta. You gotta have the pasta! Just a little though. This is a recipe for about 4 people so your portion will be just the right amount.
Salt and Pepper
½ c panko bread crumbs
8-10 chicken tenders (+ however many toothpicks)
1 c fresh mozzarella cheese (sliced not shredded)
1 can Pizza sauce or tomato sauce (any choice of your fav!)
Fresh minced Basil
Fresh minced Parsley
½ pound of Whole Wheat Pasta (I used angel hair)
First preheat oven to 400 degrees
Place your chicken tenders separately on a piece of plastic wrap. Then cover the top of the chicken with additional plastic wrap.
With a mallet pound out each chicken tender until ¼ - ½ inch thick.
Season the thin chicken tenders with salt, pepper, garlic powder and then top with panko bread crumbs.
Flip the chicken tenders over, season with more salt, pepper and garlic powder.
Lay two thin slices of mozzarella on each chicken tender with a little bit of fresh minced basil.
Roll the tenders up tightly and push through them, a toothpick, so they stay together while baking.
In a large baking dish, sprinkle with a little olive oil, then placing the chicken roll ups on top.
Bake for 10 minutes.
While that baked cook your pasta as you normally would.
When chicken is done take out and place the rolls on a separate plate.
Pour the pasta into the dish, cover with half the sauce.
Now place your rolls on top and cover with remaining sauce and little extra mozzarella.
Bake for another 10 minutes until bubbly.
Take out, sprinkle over fresh basil, parsley and parmesan cheese.