Cereal for dinner? Hey, we’re not against that. But maybe upgrade it to Cereal-Coated Chicken Parmesan, and we’ll say yes, every time. You will too, once you experience the perfect crunch the rice cereal brings when coating these slabs of chicken parm. The extra added bonus to this one is you get some garlicky, roasted broccoli to serve alongside them. There’s a time and place for cereal in the evening, but it’s always time for a bite of this melty, gooey Cereal-Coated Chicken Parmesan!
Ingredients
- 2 broccoli crowns, cut into small florets
- 6 cloves garlic, peeled and smashed
- 4 tablespoons olive oil, divided
- kosher salt, to taste
- pepper, to taste
- 2 cups rice cereal, lightly crushed
- 1/2 cup parmesan, grated
- 4 (6-ounce) chicken breast halves, boneless and skinless
- 1/2 cup low-fat plain yogurt
- 1 cup jarred low-sodium marinara, warmed
- 1/2 cup mozzarella, grated
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –On a large, rimmed baking sheet, add the broccoli florets, the garlic, 3 tablespoons of the olive oil, the salt, and the pepper and toss to combine.
Step 3 –In a shallow bowl, combine the rice cereal, the parmesan, and the remaining olive oil.
Step 4 –Brush both sides of each of the chicken halves with the yogurt and season with the salt and the pepper.
Step 5 –Coat both sides of each of the chicken halves with the cereal mixture, pressing gently to help it adhere.
Step 6 –Place the prepared chicken halves on the prepared baking sheet, nestling them between the broccoli florets.
Step 7 –Roast the chicken and the broccoli until the meat reaches an internal temperature of 165 degrees F and the juices run clear, about 15 minutes.
Step 8 –Spoon the marinara onto each of the chicken halves and sprinkle evenly with the mozzarella.
Step 9 –Switch the oven setting to broil and broil the chicken parmesan and broccoli until the cheese melts, about 2 minutes.
Step 10 –Serve.
