Ingredients
- 2 medium chicken breasts (about 1 pound), trimmed and pounded to even thickness
- 1 cup low fat or full fat cottage cheese
- 1 large egg, beaten
- 3-4 tablespoons grated parmesan cheese, plus extra for topping
- 1 cup panko breadcrumbs or crushed plain crackers
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 cup marinara sauce (store bought or homemade, warmed)
- 2 tablespoons olive oil (for cooking or nonstick spray)
- Cooked brown rice pasta or zucchini noodles (about 3 cups cooked)
- Fresh basil or parsley, for garnish (optional)
- Lemon wedge (optional)
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Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment or foil.
- Combine panko, parmesan, garlic powder, Italian seasoning, salt, and pepper in a shallow bowl.
- In another bowl, mix cottage cheese, egg, and a tablespoon of olive oil until smoothish.
- Pat the chicken dry, dip each piece in the cottage cheese mixture, then press into the breadcrumb mix until coated.
- Heat a skillet over medium heat with the remaining olive oil. Sear chicken 2 to 3 minutes per side until golden.
- Transfer the seared chicken to the baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 165°F and crumbs are crisp.
- Remove chicken, spoon warmed marinara evenly over each piece, and sprinkle an extra tablespoon of parmesan on top. Bake for another 3 minutes until the cheese melts.
- Assemble bowls with your base of choice (rice, pasta, or zoodles), add olive oil or a splash of lemon, place chicken on top, and garnish.
Notes
- For best results, season the chicken directly and do not skip the searing step for added flavor and texture.