Yummy recipe for Chicago’s fall days

I want a hearty yet healthy chicken dinner after this week’s first real taste of cool fall weather.

My daughter hopped up on the kitchen counter to help me prep dinner. We laid out the necessary ingredients and cooking tools. She enjoyed sprinkling on the spices and whisking the egg.

My son was too exhausted from his long day to participate but after two helpings of this chicken parm, his energy returned. Any pasta, quinoa or veggie complements this easy, healthy and delicious chicken dish.

Healthy Chicken Parm


  • 4 (about 1 ¼ pounds) chicken breast cutlets or pound pieces flat
  • 1 egg, whisked
  • 1 cup whole wheat breadcrumbs
  • 1 cup homemade or premade marinara sauce
  • 4 Tbsp. Parmesan cheese
  • 1 cup shredded light mozzarella cheese
  • Garlic powder to taste
  • Sea salt to taste
  • Pepper to taste
  • Dried oregano to taste
  • Cooking spray


Preheat oven to 375 degrees.

Lay chicken pieces side by side in a greased/sprayed baking dish.

Season the side of chicken breast facing up with garlic powder, salt and pepper.

Take out two bowls — one for the whisked egg and one for the breadcrumbs.

Dip chicken in egg, then in breadcrumbs.

Return the chicken pieces side by side in baking dish.

Bake 25 minutes.

Pull out chicken and pour marinara sauce to cover the top of each breast, sprinkle on parmesan cheese and mozzarella.

Continue baking another 10 minutes or until chicken is cooked through and cheese is thoroughly melted.

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