Enchilada Chicken Parm
Ingredients (serves 2-3):
2 boneless skinless chicken breasts, cut in half
Salt and pepper
1 cup whole wheat flour
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cayenne pepper
2 cups panko breadcrumbs
1 1/2 cups red enchilada sauce, divided (recipe below!)
1 Tbsp olive oil
1 cup freshly grated 50% reduced fat cheddar cheese
1/4 cup shredded Parmesan cheese
Preheat oven to 450°F.
Pat chicken breast halves dry and season on both sides with salt and pepper.
In a small bowl, add the flour, cumin, coriander, and cayenne; whisk to combine.
In another small bowl, whisk the eggs.
Lay the breadcrumbs out in an even layer on a plate.
Spread 1/2 cup enchilada sauce into the bottom of a greased baking dish.
Lightly dredge one chicken breast half in the flour mixture; tap off excess.
Drag the chicken breast half through the eggs, letting any excess drip off.
Finally, coat the chicken breast half on both sides with the panko breadcrumbs, pressing to adhere. Set aside on a clean plate.
Repeat the last three steps with the remaining chicken breast halves.
Heat olive oil in a large non-stick skillet set over medium-high heat.
Place chicken breasts into the pan and cook, turning once, until golden brown on both sides (about 6 minutes total).
Spoon the remaining 1 cup enchilada sauce evenly over the chicken breast halves.
Top with both cheeses and bake until the chicken is cooked through (about 20 minutes).