Pregnancy Friendly Easy Chicken Parmesan
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp olive oil
For the breading
- ½ cup all-purpose flour
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup italian breadcrumbs
- ¼ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
For topping
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. 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
Season both sides of each chicken breast with the salt and pepper. Set up a three-stage breading station: flour in one shallow dish, eggs beaten in a second shallow dish, and breadcrumbs mixed with the grated Parmesan, garlic powder, and dried oregano in a third.
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