Pregnancy Friendly Chicken Parmesan
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup whole milk
- 1 cup plain breadcrumbs
- ½ cup grated parmesan cheese
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 3 tbsp olive oil
For the topping
- 1 ½ cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
- 2
Set up three shallow dishes: in the first, whisk together the flour, garlic powder, onion powder, salt, and black pepper. Pour the milk into the second dish. In the third, combine the breadcrumbs, grated Parmesan, and Italian seasoning.
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