Low Fat Mexican Chicken Parmesan

Saturday, August 17, 2013

Got these beautiful Italian cherry tomatoes on vine from the fresh food market last week. Quite the eye candy, aren't they?
And yet, I managed to make some evil business out of these healthy little treats. ;->
Yeh, yeh, yeh. I know the original recipe calls for parmesan but I didn't have any on hand and also the bagged parmesan has less flavor compared to this 4 cheese Mexican pack in my opinion. I am in search of some good Parmigiano-Reggiano!

So, I was kind of cheating here :P My title should be re-typed as Chicken Monterey Jack, Cheddar, Queso Quesadilla & Asadero. But it would've been too long to remember and you probably wouldn't have a single idea of what I am talking about. 
And here goes the 3 important ingredients for a crispy chicken parmesan: bread crumbs, beaten egg and plain flour.

The secret here is choose some good quality bread crumbs. I always go for the Japanese one. They make the best bread crumbs in my opinion. You can always get it from an Asian grocery store or even some of your local supermarkets. Or, you could also make your own bread crumbs :)
You know the drill...
Step 1) Coat the chicken in flour.
Step 2) Dip it in egg wash.
Step 3) Press the bread crumbs firmly onto the chicken.
Bake until both sides are crispy and take the chicken out from oven.
Smear a thin layer of ketchup and add a few pieces of diced cherry tomatoes onto your chicken. Lastly, pile up a small cheese mountain!
As much as I love deep-fried foods, but the idea of deep frying at home disgusts me. I just hate seeing my food drowning in a pot of hot sizzling oil. It makes me feel like I am soaking up all the oil while eating. (Eating outside, however, doesn't bother me with this thought. Lol.)
But baking in an oven solves it all for me. Yay!
It can literally be oil-free but I did drizzle a few tbsps of olive oil to prevent the chicken from being too dry.
And they turned out BEAUTIFULLY!
You now may enjoy some yummy foodies that are actually healthy and low in fat. I am starting to regret typing this 5am in the morning. All these pictures are making my mouth watering!

It is crispy and crunchy outside yet tender and juicy inside. The savoury cheese and the sweet and sour cherry tomatoes really complement each other. I also like to dip it with some strawberry jam. Trust me on this if you are in case wondering. It is heavenly.

(makes 5 servings)

5 skinless, boneless chicken thighs
10 cherry tomatoes, diced
1 cup 4 cheese Mexican (Monterey Jack, Cheddar, Queso Quesadilla & Asadero)
1/2 cup plain flour
1 egg, beaten
1 cup japanese bread crumbs
1/4 cup ketchup
sea salt
ground black pepper
cayenne pepper
2-3 tbsp olive oil
strawberry jam


  1. Preheat oven to 400F /200C.
  2. Place chicken thighs in a zip lock bag and pound the chicken with a roller pin to a thickness of 1/2 inch. Season chicken with salt, black pepper and cayenne pepper.
  3. Beat egg in a bowl.
  4. Place bread crumbs and flour in separate plates. Season each with some salt and pepper.
  5. Thinly-coat chicken in flour. Dip flour-coated chicken in beaten egg. Then press breadcrumbs firmly into both sides of chicken. Repeat for each chicken thigh.
  6. Place chicken on a baking sheet (with or without parchment paper). Drizzle olive oil on top.
  7. Bake for 8 mins. Turn over and bake for 2-3 mins until both sides crispy.
  8. Take the chicken out from oven. Smear a thin layer of ketchup onto each chicken thigh and place a few pieces of diced cherry tomatoes on it. Pile cheese on top.
  9. Bake for another 3-5 mins until cheese is all melted and slightly golden brown.
  10. Allow cool for 1-2 mins and serve with some strawberry jam. Enjoy!

1 comment:

  1. This is yummy! Can't believe it's actually on the healthy side. My family (even the picky kids) love this.