Baked Chicken Parmesan With Whole Wheat Linguine Recipe

About this recipe

A high-protein, satisfying dinner featuring baked chicken parmesan served over whole wheat linguine and marinara sauce. Perfect for those seeking a wholesome and delicious meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Filippo Berio Garlic Flavoured Olive Oil
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Rao'S Homemade Marinara Tomato Sauce
• NaN Organic Golden Flaxseed Flour
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. 2. In a shallow dish, mix 1 cup of panko breadcrumbs with 1/2 cup of grated Parmesan cheese.
3. 3. Crack 2 tablespoons of flaxseed flour into a bowl and mix with 6 tablespoons of water to create a flax egg. Dip each chicken breast (4 pieces) into the flax egg mixture, then coat it thoroughly in the panko breadcrumb and Parmesan mixture.
4. 4. Arrange the breaded chicken breasts in the prepared baking dish and drizzle 2 tablespoons of olive oil evenly over them.
5. 5. Bake the chicken in the preheated oven for 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. 6. Remove the dish from the oven, sprinkle 1 cup of shredded mozzarella cheese over the chicken, and return it to the oven. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. 7. While the chicken is baking, cook 300 g of whole wheat linguine according to the package instructions. Drain the pasta once cooked.
8. 8. Heat 2 cups of marinara sauce in a saucepan over medium heat until warmed through.
9. 9. Toss the cooked linguine with the warmed marinara sauce until evenly coated.
10. 10. Serve the linguine on plates, top with the baked chicken, and garnish with additional Parmesan cheese if desired.