I love the Italian-American classic, Chicken Parmesan ~ breaded, then fried and smothered in mozzarella cheese and served alongside a plate of pasta.
This recipe is sort of like it, just lightened-up.
This time round, the chicken is baked, not fried; there’s no tomato sauce, a fresh tomato slice instead, and no heavy breading, panko bread crumbs in its place. It’s somewhat “healthified," but just as tasty as the real thing.
A delicious easy meal with a salad and your favorite pasta!