Chicken Parmesan In A Tomato Mushroom Reduction
Instructions
1. Heat oven to 400 F. Coat a large Dutch oven with cooking spray. Heat over medium-high heat.
2. Add mushrooms; saute 5 minutes. Reduce heat; stir in pasta sauce and vinegar.
3. Simmer 6 to 8 minutes or until mushrooms are tender. Turn heat to low; keep sauce warm.
4. Meanwhile, beat egg white with 1 teaspoon water in a shallow dish or pie plate.
5. Place flax meal in a paper or plastic bag.
6. Combine cereal, 1/4 cup of the cheese and pepper flakes in another shallow dish or pie plate.
7. One at a time, shake each chicken breast in flax meal to coat lightly; dip in egg white on both sides letting excess drip off.
8. Coat both sides in cereal mixture, patting to coat; transfer to a sprayed shallow baking dish or pan.
9. Coat chicken with cooking spray.
10. Bake 12 to 15 minutes or until chicken is golden brown and no longer pink in center.
11. While chicken is baking, heat a large nonstick skillet over medium heat until hot.
12. Drop remaining 1/4 cup cheese by heaping teaspoonfuls into 12 small mounds into hot skillet; flatten mounds slightly with back of the teaspoon.
13. Cook 2 minutes or until cheese melts and becomes golden brown on bottom. Turn; continue cooking 1 minute.
14. Transfer to a sheet of foil; let stand until cooled and crisp.
15. Spoon mushroom sauce over cutlets; top with basil and Parmesan crisps.
