It is time again for the Secret Recipe Club (SRC). This month I was assigned to Permanent Posies and I found a great, easy dinner recipe on Susan’s site. If you’re unfamiliar with the SRC, make sure to check out the website. It is a great way to meet new bloggers and explore new and fabulous food blogs. You can browse my previous recipes that were part of the SRC: Apple Cider MuffinsZucchini, Red Pepper and Carrot PancakesPork Tenderloin with Roasted Grape SauceAsian Grilled Chicken, and Chicken Enchiladas Verde.

The recipe I chose was one for Chicken Parmesan, or as Susan calls it, Captain’s Pecorino Romano Chicken. I love the personal touch she has on her blog and the stories she tells about her family. You can just tell how much she loves them.

I made a couple minor changes to this recipe. I substituted Panko bread crumbs for half of the traditional bread crumbs, and I baked it on a baking rack placed on top of a sheet pan.

All in the name of crunchiness.

Crunchiness = goodness.

Hurried photos in dark, rainy Michigan = badness. Oh well.

I also served it with broccoli instead of pasta with marinara sauce. We had pasta the night before and I was trying to be healthy.

Oh! But I added a bit of cheese to the breadcrumbs. Don’t judge.

Lightened-Up Chicken Parmesan
Adapted from Permanent Posies

4 large chicken breasts, pounded or butterflied so they are flatter
2 eggs
1/2 cup buttermilk
1 bread crumbs
1 cup panko
1/2 tsp dried thyme
1 tsp dried basil
1 tsp garlic powder
1 cup grated Parmesan
1 cup mozzarella
approximately 1 cup of marinara sauce

1. Preheat oven to 350*F.
2. In a large bowl, mix the eggs with the buttermilk and place the chicken in it.
3. In another bowl, combine the two types of bread crumbs, the spices, and a handful of the grated Parmesan cheese.
4. Lift the chicken out of the egg mixture and dredge it in the bread crumb mixture.
5. Place on a wire baking rack placed over a (foil-lined) baking sheet. Repeat with remaining chicken breasts.
6. Bake for about 30 minutes.
7. Remove from the oven and spoon marinara on top and top with the two types of cheeses.
8. Continue to bake for another 10 minutes or so, until the cheese is melted and the chicken is cooked through.

Verdict: Tasty! A nice simple weeknight meal.
Husband’s take: He liked it a lot! Didn’t say much while he was eating this one. I think that is a good thing?
Changes I would make: Nada! Maybe fresh mozzarella next time, because that is always better than part-skim pre-shredded.
Difficulty: Easy.

Make sure to browse the other recipes from the Secret Recipe Club reveal!