Debra Arko Novotny's Pixel ID:575382192948999

Non-Fried Parmesan Chicken Melts In Your Mouth

Who doesn’t want to eat healthy today? Cooking something healthy doesn’t have to be tasteless. We want something that melts in our mouths. We want flavors that that burst in our mouths and make us savor ever bite. Healthy chicken dishes that taste this good are hard to find. Chef Meg’s Makeover Parmesan Chicken can be  recipe fits the bill when it comes to healthy plus favor.

Enjoy this healthy recipe with a rich taste and the delicious ingredients. Parmesan Chicken over a tomato basil salad will have you reaching for seconds, maybe thirds. The menu is effortless and easy to prepare. The full recipe is at the link above. 

If you have food allergies substitutions are provided if possible.

Great ComboTomato-Basil Salad and Parmesan Chickenchicken recipe

1 pound boneless, skinless chicken breasts (2 breasts)

1⁄4 cup all-purpose flour ** or gluten substitute. my favorites are potatoes or coconut.

2 egg whites, beaten

6 tbsp grated Parmesan cheese or a goat cheese if you desire dairy free

1 tsp fines herbs, dried (mixture of dried

chives, parsley, basil, and tarragon)

3 plum (Roma) tomatoes, seeded and

chopped. If you have inflammation use grapes instead since tomatoes can increase joint inflammation.

2 tsp shredded fresh basil leaves

1 lemon, juiced

Dash of black pepper

2 tbsp extra-virgin olive oil

4 cups mixed baby salad greens (mesclun mix)


1. Trim any visible fat from the chicken breasts and slice them into four 4-ounce servings. Place the chicken between two sheets of waxpaper or plastic wrap. Pound with the bottom of a pan or rolling pin until the meat is 1⁄4- to1⁄2-inch thick.

2. Prepare three pie plates or flat-bottomed bowls and place the flour, egg whites, and Parmesan in each respectively. Toss the dried herbs in with the cheese. Working with one piece of chicken at a time, dip the meat into the flour, then the egg white, and finally the cheese.

Shake off any excess egg white before coating with the cheese. It is best to use one hand for the dry coatings and one for the wet to avoid clumping the batter.

3. Spray a nonstick skillet with nonstick cooking spray and place over moderate heat. Sauté the chicken until cooked through, 5 to 6 minutes per side.

4. While the chicken is cooking, combine the tomato and basil in a small bowl. In a separate bowl, combine the lemon juice and pepper. Slowly whisk in the oil, then pour the mixture over the tomatoes.

5. To serve, toss the greens with the tomato  and dressing and divide among four plates. Top with the chicken.

It’s really simple and easy to make. You can serve this to a crowd or for lunch.