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Ready for a healthy Italian chicken recipe for weeknight cooking?
I’m always looking to clean up yummy recipes to make them a little bit healthier! This one was inspired by my love of anything Italian and from a delicious balsamic chicken I had at a local restaurant here in Pittsburgh! I love easy chicken recipes and this one is definitely a weeknight favorite. I’m also a huge chicken fan so this naturally will become a staple in our home!
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I used 1/4 – 1/2 cup almond milk and one egg to coat the chicken. Gently whisk.The breading and milk combo will make enough for up to 4 small chicken breasts. I used two larger ones. Dip each chicken breast in the milk/egg combo then coat with spice/coconut four mixture. Now here is the step that is crucial to getting crispy chicken! Heat 2 tsp olive oil in a skillet over medium heat. Sear the chicken on both sides, 3-4 minutes per side. Once seared, place in a cooking dish sprayed with nonstick cooking spray.
Cover chicken with a can of diced tomatoes! I used plain tomatoes, but I think next time I would find italian diced tomatoes to add a little more Italian spice. Place in an oven preheated to 400 degrees. Let chicken cook 25-30 minutes or until cooked through.
While chicken is cooking, measure 1/2 cup of balsamic vinegar and put into small saucepan. Let vinegar come to a simmer and simmer for 10 minutes or until liquid is reduced in half and has thickened. Sprinkle mozzarella cheese over chicken and put back in over for 2 minutes to melt. Drizzle with balsamic glaze. A chiffonade basil topping would also make this dish perfect!
This dish would be yummy served with a side salad or some steamed broccoli! Gluten free and totally clean eating approved! YUM!